Follow the instruction at the back of the pack of noodles and cook until noodles are soft. Heat the 3 tbsp oil and add in garlic, fry until fragrant. Add in ground pork and cook until pork is no more pink. Add in fish sauce and pepper. To serve: Put noodles in a bowl and put in water to cover the noodles. Heat in the microwave on high for 4 mins. Drain water and add in black soya sauce and a dash of soya sauce(meat could be salty from the fish sauce). Top with cooked meat and chopped spring onions. Enjoy with chilly sauce or pickled green chilly. Serves Read More... Cut the celery and onions into cubes. Heat oil and cook celery and onions. Add a pinch of salt to sweat out the liquid in the vegetable(do not brown). Add in the tbsp of flour and cook it through. Add in stock and let it come to a boil. Lower heat to simmer and simmer soup for 10 mins. Stirring now and then to prevent burning. When soup is done. add in pepper and adjust the taste with salt. Using the hand held plunger blender, blend. Soup is ready to serve as is or for a finer texture, pass through a sieve. Serve with chopped chives, croutons and bacon bits. To make croutons: Cut bread into 1/2 inch cubes. Place in a baking tray and sprinkle with oil. Toss to mix. Bake in preheated 350 f oven for 10 minutes. Stir for even toasting. Serves Read More... Heat 1/2 cup of oil and when oil is hot, put in a handful of long beans and fry until they are soft. Dish out and repeat. Remove oil leaving about 2 tbsp, add in shallots and garlic and stir fry. Add in black bean chili sauce and fry until fragrant. Add in minced pork and sichuan vegetable, stir fry until pork is cooked through. Add in water, soya sauce, sugar and pepper. Cook until most of the liquid has evaporated. Add in the fried long beans and chopped fresh chilly if using. Serve with white rice. Serves Read More... Put noodles into boiling water and cook for about 3 minutes Remove the noodles from boiling water and wash in cold water two or three times to cool and then drain. Bring 5 cups of water to a boil, add in squash and chinese cabbage. Turn of fire and allow soup to cool, then leave soup to chill in fridge. Put noodle in serving bowl and pour in prepared chilled soup. Garnish with egg slices Serves 5 persons Read More... Cook noodles into boiling water and cook for about 3 minutes Remove the noodles fromboiling water and wash in cold water two or three times to cool and then drain. Heat 2 tbsp oil until hot, stir fry beef until it is cooked(the beef cooks very fast and can be left slightly pink). Mix the dressing in a big bowl. Put in cooked beef and noodles and toss until well combine. Top with the egg omelette. Serves 5 persons Read More... Heat 1/4 cup oil and fry the sliced taukau and leave aside Heat remaining oil and fry sliced onion, Add in noodles and stir. Add in seasoning. Break in the eggs and stir until egg is cooked. Add mustard leaves and bean sprouts and fry for one minute. Add squid, potatoes, tomato and green chillies. Squeeze half a small lime into the mee and continue to fry until dry. Dish out and serve garnished with chopped spring onions and shallot crisps. Note: no soya sauce or salt is added because these fresh yellow noodles can be salty enough. Serves Read More... Diced the salted eggs and century eggs and put it in a greased 5" x 7" aluminium foil container. Beat the eggs and add in seasonings, add in the water and strain into the foil container. Bring steamer to a boil and turn fire low to simmer. Steamer the eggs until cooked.(there should be no liquid egg when a knife is pierced in the middle). Seerve hot with garnishings. Serves Read More... Combine oil with sugar, add eggs, one at a time. Sift dry ingredients together and add to mixture. Add vanilla. Fold in apples and nuts. Bake in greased Bundt Ovenware at 325 f(preheated) for 1 hour and 15 minutes. Allow to cool. Can be frosted if desired. NOTE Place Bundt Ovenware on baking sheet before putting to bake. Serves Read More... To prepare sponge: Combine all ingredients in (A) in a mixing bowl and knead with a dough hook at low speed. Stop kneading when all ingredients are just combined to form a dough . In an oiled mixing bowl, prove dough for 4-5 hours until surface of sponge dough looks perforated and forms spider- web-like structure when pulled away from edge of mixing bowl. To prepare Polo skin: Sift icing sugar and milk powder into a mixing bowl. Add butter, margarine and salt. Beat mixture until light and fluffy. Add beaten egg gradually, a little at a time. Fold in sift flour until a smooth polo skin dough is obtained. Refrigerate skin dough in fridge if it is sticky and too soft to work with. To prepare main dough: Combine sponge dough prepared earlier and all ingredients (B), except water, butter and shortening, in a mixing bowl. Use dough hook of your stand mixer to knead the mixture at low speed (Speed 1 of Kitchenaid). When all ingredients are just blended, add water gradually and continue to knead until the surface of dough looks smooth. Add butter and shortening a little at a time. Use medium-low (Speed 2) speed to continue kneading dough for about 10 minutes. Increase to medium-high speed (Speed 4) and knead for further 10 minutes. The dough should be elastic, smooth, non-sticky and pull away from the sides of the bowl. To test, stretch a pinch of dough. This dough should form a thin membrane before it breaks. Divide dough into 65g portions. Roll each into a ball and rest for 10 minutes. While dough is resting, divide polo skin dough into 30g portions. Round up. Dust each polo skin with flour and press to form a round thin sheet. Spray water on surface of bread dough. Lightly press polo skin dough on each bread dough so that it covers 90% of the bun's surface. Prove bread for 1 hour or until double in size (it may take longer depends on weather). If the polo skin does not break as a result of the proving, use a knife to lightly draw pineapple skin pattern on the skin. Brush polo skin with beaten egg. Bake in preheated oven at 200 degC for 15-20 minutes. NOTES: Characteristics of bread made using Sponge & Dough Method compared to Straight Dough Method: Long proving time stabilises the dough, which in turn enables sufficient hydration of the dough. As a result, ability of dough to hold more moisture is enhanced. Long proving time enables various chemical activities by the yeasts. Bread fermented using this method has better flavour. Bread baked using this method is moist and soft. The stretching gluten network of sponge dough results in larger volume bread. Not suitable if you prefer chewy instead of soft bread. In general for all breads making, the amount of liquid (eggs and water in this recipe) is variable. It depends on types of flour used, type of liquid used, temperature and humidity of atmosphere at the time of making the bread. You may need to adjust the water content of a particular recipe accordingly. This formula is a commercial bread formula. Buns made using this formula stay soft for at least 2 days. However, it is not advisable to knead this dough by hand. It is too soft and sticky to work with. Remember I used to suggest 2-1/2 hours fermentation time in my previous sponge & dough recipes? In this recipe, I increased the fermentation time to 4-5 hours (room temperature), to give better flavour and volume to the breads. There is another approach. If you do not want to wait 4-5 hours for the sponge to ferment, make the sponge before you go to bed a night before you actually want to make the buns. Refrigerate the sponge in refrigerator for about 12 hours. Thaw the sponge slightly before you use it. For step by step instructions in pictures click here http://jodelibakery.netfirms.com/ , then Breads, Polo Buns Serves Read More... Put all the above ingredients in the bread machine and choose program that will knead and proof. When proofing is done, place on a lightly floured surface. Divide into pieces (8). Roll each in a smooth ball, making a hole in the center of each with your thumb. Gently pull to make a one inch hole. Place on a greased baking sheet. Cover and let rise in a warm place for 1 hour or until double in size. In a 3-quart saucepan, bring to a boil 2 quarts waters and 2 tbsps sugar. Place a few bagels at a time in boiling water. Simmer 3 minutes turning once. Remove with slotted spoon and put back on greased baking sheet. Brush with egg and sprinkle with choice of toppings. Bake at 400 f/205 c for 20 - 25 minutes or until done, cool on a wire rack. Serves Read More... Put the ingredients in the bread machine following the order from the top. Choose the program that will knead and proof dough. Take out dough when ready and scale into 100 gm balls Shape balls and flatten to about 4 inches (these will be for burgers) , roll them flat into oval shape and rolled it tightly like a swiss roll, then shape dough to the size of dog about 5 - 6 inches. Let them proof covered with damp cloth until double. Make slashes for the hot dog buns. For the burger buns, glaze the top and sprinkle with sesame seeds. Bake in preheated oven at 400 F for 12 - 15 minutes (convection bake will be faster) Serves Read More... Combine sugar, water in a saucepan. Bring to a boil to dissolve the sugar. Strain and set aside to cool. Put rice flour and green bean flour into a large mixing bowl. Pour in coconut milk gradually and leave aside to soak for 40–45 minutes. Add salt to the rice flour and mix well. Stir in syrup. Strain the batter to ensure it is free from lumps. Measure 16 fl ozs batter and add in the pink coloring . Measure another 16 fl ozs batter and add in the pandan paste which will be green. The remaining batter will be red. Place a greased 8 inch tray in the steamer and heat up for 4–5 minutes. Pour half cup(4 fl ozs) of the green batter on the heated tray. Cover and steam over medium heat for 5–6 minutes or until set. Pour half cup of the pink batter over the green layer and steam covered for 5 minutes. Repeat the procedure, alternating green and pink batter until all the batter is used up. Lastly, the final layer which is red. After the final layer is set, steam the kuih for a further 12–15 minutes. Halfway through open the lid to release the steam, then cover again until the end of the steaming process. Cool the kuih thoroughly before cutting into small diamond-shaped pieces. Serves Read More... Preheat a grill. Mix the ground meat with the hot sauce. Form 8 (8-ounce) burgers. Season the burgers on the outside with salt and pepper. Transfer them to the grill and sear the burgers with the grill top down. Cook for about 3 to 4 minutes, and then rotate to make grill marks, grilling for about another 2 minutes, each time closing the grill top. Flip the burgers and grill for about 2 minutes. Rotate for the grill marks and grill an additional 2 minutes. Remove the burgers from the grill onto a plate and rest, away from the heat, for about 5 minutes. This will produce an even, pink burger. Of course if you like it cooked more allow about 3 to 4 more minutes on the grill for each temperature beyond medium-rare that you like. Top with Marinated Red Onions.
medium red onions 1/2 cup balsamic vinegar 1/2 cup red wine 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Cut onions into thick rings, about 3/4-inch thick. Keeping the rings intact, place them in a bowl and cover with the vinegar, red wine, and olive oil. Season with salt and pepper. Gently toss to coat. Marinate for at least 30 minutes, or overnight, if needed. Preheat the grill. Place the rings on the grill and cook for 3 to 4 minutes on each side. Cool. When cool enough to handle pull the rings apart and use as needed. Serves Read More... Marinade pork with seasonings for 2 hours.(optional). Pork can be baked as soon as it is marinated. Line a baking tray or stainless steel dish with aluminium foil. Transfer marinated pork on to it and cover with foil. Bake char siew at 220 C/425 F for about 10 minutes. Remove from oven. Open the top foil and bake again until gravy thickens and coat the pork. Alternatively, cook pork together with the marinade in a wok until the gravy thickens. Stir occasionally to prevent burning. Preheat grill and grill the pork until it is charred(not burnt), turning all the time for even grilling. Dip into glaze and return pork to grill just for a short while, enough to give pork a shine. Serves Read More... Heat 2 tablespoons oil in a wok and fry meehoon for 1–2 minutes until lightly golden. Heat another 2 tbsp oil and fry garlic until fragrant. Add chicken, prawns, char siew , carrot and onions. Stir-fry briefly. Add mei fun and seasoning ingredients. Toss well to combine. Push to the sides and add 2 tbsp oil in the centre of wok, add the eggs , push back the mei fun to the eggs and fry until eggs are done. Add beansprouts to mix and continue to cook for an extra 2–3 minutes and squeeze in the lime juice. Dish out and serve with garnishings. Serves Read More... In a wok , pre-heat the oil for deep-frying to 320 degrees F. Dissolve the brown sugar in the warm water. Place the rice flour in a large bowl. Make a "well" in the middle of the bowl and add the dissolved sugar and water mixture. Stir until you have a sticky, caramel-colored dough. Pinch off a piece of dough roughly the size of an average golf ball. Push your thumb into the dough to make an indentation. Place a small amount of filling (no more than 1 teaspoon) into the indentation , and shape the dough over the top to seal. Repeat the process with the remainder of the balls. Deep fry the balls, three at a time, in the hot oil(check oil with thermometer and if oil is 320 f, shut off the fire). Once the balls start floating to the surface (about 2 minutes), use the back of a spatula or a large ladle to gently press the balls against the side of the wok . Continue applying pressure to expand approximately 3 times(desirable size) their normal size. Turn fire on again and fry balls till golden brown. Repeat procedure for frying until all the balls are done. Drain the deep-fried balls on baking rack then transfer to paper towels. Serves Read More... Mix the filling ingredients with the seasonings and leave in the fridge for 30 minutes. Bring a pot of water to a boil. Place one teaspoon of the filling in the centre of each wantan wrapper. Fold into small pouches. Put in wantan in batches to cook. Remove when done. Bring the stock to boil, add in choy sum and then the cooked wantans. Add a dash of sesame oil and chopped spring onions/cilantro to soup before serving. NOTES The wantans can be deepfried but the way to fold is different for better presentation. Serves Read More... Combine (A) in the stand mixer bowl. Add in seasoning ingredients and combine well. Using the paddle ,turn on medium speed and mix it is sticky. Refrigerate mixture for 40 to 60 minutes. Put two teaspoons of the filling in the centre of each wantan skin. Gather the edge of the wrapper together so that only the top of the filling is seen. Place dumplings on a greased steaming rack. Sprinkle the top of each dumpling with salted egg yolk. Steam for 10 to 12 minutes. Serves Read More... Peel and shred carrot into thin strips. Chop onion into little pieces. Soak black fungus and slice into thin strips. Cut noodles into ‘shorter’ pieces. Mix everything together with one egg white. (save the yolk for later) Put filling in the middle of wrapper and fold in the 2 sides, then roll together (like making egg rolls) put a little egg yolk at the end to hold the spring roll together. Frying method: For every 2 cups of oil add the juice of ½ a lime or lemon, or 2 tsp vinegar. Add sprDipping Sauce for Spring Rolls:-1/2 cup sugar-1/2 cup fish sauce-1 1/4 cup water or coconut juice-3 cloves garlic-thai chilies (as spicy as you want)-1 lime*Mince garlic and chilies. Mix everything together and squeeze in lime juice. All flavors (salty, sweet, sour, and spicy) should be ‘equal’. Can replace fish sauce with soy sauce if you don't like the smell of fish sauce. ing rolls into oil, and fry until golden. Frying time should take about 15 mins. If it is golden before that time, the oil it too hot which means, the filling might not be cooked, and spring roll will be soft when cooled. Dipping Sauce for Spring Rolls:- 1/2 cup sugar 1/2 cup fish sauce 1 1/4 cup water 3 cloves garlic thai chilies (as spicy as you want) 1 lime Mince garlic and chilies. Mix everything together and squeeze in lime juice. All flavors (salty, sweet, sour, and spicy) should be ‘equal’. To assemble Bun for serving: Put rice vermicelli on a plate or bowl. Top with the garnishes Cut egg rolls in half Pour enough of dipping sauce ENJOY Serves Read More... Combine the various flours, salt and baking powder in a mixing bowl. Pour in water and combine into a batter. Add in oil to mix. Rest batter for 1/2 hour. Coat banana halves, sweet potato and taro slices in batter and deep-fry in hot oil until crispy and golden brown. Remove and drain on baking rack and then with paper towel. Serves Read More... Sift flour into food processor(use the plastic blade) and add potassium carbonate & sodium bi-carbonate solution(kan sui) and salt. Add in 100 ml water and pulse a few times, continue adding the rest of water little by little and pulse, as soon as dough is in pea size crumble, stop adding the water. Remove from food processor and press crumble into a dough , then leave to rest in a sealed ziploc bag for at least 30 mins. Knead dough on a lightly floured surface dusted with plain flour. Roll out and flatten dough into rectangular shape, then cut into four equal pieces. Dust each piece with tapioca flour lightly to prevent sticking. Cover the pieces with a clean dry tea towel. Prepare your noodle machine by adjusting the knob with the rollers to the widest setting. Insert dough and turn the rollers slowly. Keep rolling the dough through the noodle machine until you get the required thickness.(stop at 3) Next, set the machine for shredding then shredd the dough. Repeat this procedure with the rest of the dough. Toss the noodles lightly in tapioca flour to prevent them from sticking together. Heat a big pot of water, when water boils, add 2 tsp of salt then a handful of noodles. Stir gently and when noodles float to the top. Scoop up with a spider strainer into a colander, rub cooking oil into the warm noodles. Place noodle into a baking tray to cool before packing. Finish cooking the rest of the noodles. The noodles are now ready for use. Serves Read More... Make cake layers: Turn oven to 350°F and bake pecans in upper third of oven and coconut in lower third, stirring occasionally until golden, by then oven should be preheated. Oil cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans. knock pans to remove some air bubbles and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total. Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely. Make filling: Heat a tall pot of water, enough to cover the can of unopened condensed milk and let it cook for 1 1/2 hours on low heat. When done, remove from water and allow to cool before opening . Open can and pour into a bowl, stir in coconut, pecans, and vanilla , covered with foil. Make glaze while milk is baking: Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour. Assemble cake: Before assembling, trim and level cakes. Put 1 cake layer on a cardboard base and then on a rack set over a baking pan (to catch excess glaze). Use your fingers to drop half of coconut filling evenly over layer and make sure that it is spread right to the edge of cake. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer. Spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze. Chill cake until firm, about 1 hour. Transfer cake to a plate. Cooks' notes:• Cake keeps, covered and chilled, 3 days. Bring to room temperature before serving. Serves Read More... Put all the ingredients in a food processor and pulse until it resembles pea size crumble. Remove from food processor and knead until dough is smooth. Sprinkle a little tapioca flour on the table, place the dough over and flatten with rolling pin.Remove dough to a noodle-making machine and roll out dough to paper thin sheets. Fold the pastry into five layers. Dust each layer well with tapioca flour. Stamp out with round cutters or cut into squares. Stack up the wonton wrappers/skin in an airtight container Serves Read More... To prepare Ping Pei skin: Rub shortening into icing sugar until they resemble coarse breadcrumbs. Stir green tea into icing sugar mixture and mix well with a spatula. Add in evaporated milk, salt, Koh Fun and cornflour. Mix to a soft and smooth dough and stand it for 10 minutes. Cook in the microwave on high 1 min at a time until dough is cooked and stir after every minute. Let dough cool before moulding into mooncakes To prepare mooncake paste: Using small mooncake moulds, divide ping pei dough to 15g - 25f(depending on your preference of whether a thicker skin is desired). Lightly flour your hands with koh fun. Knead each portion until it is not sticky Roll into a ball . Divide tau sar paste into 45 - 50 gm(the square mould need slightly more) Knead each portion a little and form each into a ball . Lightly flour (using koh fun) your hands. Flatten a ping pei dough on your palm to be a 2-inch circle. Press to make the edges thinner than the central part . Place a ball of paste. Start pushing the paste against the dough . As you push the paste, the dough will start enlarging . Wrap up the mooncake. Roll into a ball . Lightly flour the mooncake mould. Place mooncake, seam side up, in mould. Flatten mooncake to conform to shape of mould. Bang upper, lower, left and right sides of mould to dislodge the mooncake . Repeat to shape remaining mooncakes. Refrigerate ping pei mooncakes for at least 1 hour before serving. HOMEMADE 'KOH FUN' Steam the plain glutinous rice flour for 1/2 hour. Remove and put in a microwable glass bowl which has been lined with greaseproof paper. Microwave on high 1 minute at a time until rice is slightly brown(time depends on the amount of rice flour) Serves Read More... Stir sugar into finely chopped apricots. Mix well. Let stand 10 minutes, stir occasionally. Stir pectin and 3/4 cup water in a small saucepan.(Pectin may start out lumpy.) Bring to boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat. Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about three minutes. Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator. Read More... Chocolate chiffon cake: Preheat oven at 375 deg F. Sift flour, baking soda and cocoa powder into a mixing bowl. Add egg yolks, castor sugar, oil and milk to the dry ingredients. Use a hand whisk to mix until just combined. Add more milk if the batter is too thick. Using the cake mixer, whisk egg whites with cream of tartar at medium speed until formy. Add sugar and continue to whisk on high speed until soft peaks form. Turn to medium speed and whisk until stiff peaks just form. Use a large spatula to fold 1/3 of egg whites into egg yolk mixture. Fold the egg whites until well blended. Add in the the remaining 2/3 of egg whites. Fold gently so as not to deflate the egg whites. Pour batter into a 8 inch round cake pan. DO NOT grease your pan. Bake at preheated oven for 40-50 minutes or until skewer inserted into centre of cake comes out clean . Remove cake from oven. Invert cake pan immediately on a wire rack and let cake cools completely before turning it out of the pan. Decoration: Whip whipping cream till stiff. Slice chocolate chiffon cake into 3 layers. Place one layer on a cake board and brush simple syrup over the cake. Cover with a layer of whipped cream. Place blueberry pie filling evenly on the cream. Repeat the above with second layer of cake. Lay the third layer of cake over it and brush with simple syrup. Spread whipped cream on top and sides of cake. Coat sides of cake with toasted almond flakes. Pipe a ring around the edge of cake and fill the top with blueberry pie filling. Chill for 1 hour before serving. Serves Read More... Pate Brisee: In a bowl, combine the flour, butter, shortening and slat. Blend with fingertips until mixture resembles coarse meal. Add 1/4 cup ice water, and toss until incorporated, adding more of the water, if needed, to form a soft dough. With the heel of your hand, press batches of the dough away from you on a floured surface, smearing it about 6 inches in order to blend and smooth it completely. Form the dough into a ball, wrap it in plastic wrap, and chill for 30 minutes. This dough freezes well, wrapped first in plastic wrap, then in aluminum foil. Store in the freezer for up to 3 months, then defrost in the refrigerator overnight. Makes enough dough for one 10 inch tart. To Make the tart : Preheat the oven to 400F. Line a 10-inch tart pan with the pastry and trim the edges. Prick with a fork to dock pastry. Chill for 30 minutes. Spread the applesauce over the bottom of the shell. Drain the sliced apples and wipe dry, then arrange them on top of the apple sauce in a pattern. and sprinkle with fine sugar. Place the tart on a baking sheet and bake in the lower third of the oven for 45 minutes, or until the apples slices are brown at the edges. Glaze the apples with glazing. Let the tart cool on a rack. To Make Apple Sauce: 3 Golden Delicious apples, peeled, cored, and quartered 3 Fuji apples, peeled, cored, and quartered 1 cup unfiltered apple juice 2 tablespoons cognac or brandy 2 tablespoons butter 3 tablespoons honey 1/2 teaspoon ground cinnamon In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes. Using a hand blender or potato masher, blend to desired consistency. Chill for later use. Serves Read More... Cut the lower end of the washed water convolvulus and tie the vegetable into a bunch. Heat a pot of water and when water comes to a boil, blanch the cuttlefish for a short while as if overcooked cuttlefish will be rubbery. Remove cuttlefish and soak in iced water. Blanch the water convolvulus and remove the whole bunch on to a cutting board. Cut the water convolvulus into 2 ins length and place onto serving plate. Drizzle with the 2 tbsp of oil and 1 tbsp of sesame oil. Cut the cuttlefish into 2 lengthwise. Slice slantwise to width of 2 ins and cut tentacles into 2 ins length too. Place on top of the water convolvulus. Pour the mixed sauce and sprinkle with sesame seeds. NOTES To process dried cuttlefish: Soak cuttlefish with cold water preferably overnight until it has been reconstituted. Change the water(this water can be used as soup stock) and soak the cuttlefish with cold water which has 1 tbsp of potassium carbonate & sodium bi-carbonate solution(kan sui) added. The cuttlefish is ready when it is soft and double it's original size. At this stage the cuttlefish has to be soaked in plain cold water and change the water every 3 hours. Serves Read More... Mince the meat in a food processor until really fine almost like a paste. Transfer processed meat to the cake mixer and use the paddle, beat the meat for 10 seconds, then add in the seasonings. Beat the meat again until seasonings are well blended. Add in the salt, cornflour/tapioca flour and water mixture and beat until the meat feels spongy Heat a small pot of water. Make balls by taking a small amount of paste in your hand and squeeze the paste through the thumb and index finger to form balls. Remove ball with a spoon and put ball straight into the boiling water. Balls are cooked when they float to the top. Balls are now ready to eat as they are or add into noodle soup. The water used for cooking the balls can be used as stock. Serves Read More... Mix the ingredients for the dough and knead until smooth and elastic. Leave in bowl covered with a damp cloth for 15 minutes. Heat oil and fry the garlic, add in the flour and stir until flour is cooked. Add the char siew and the seasonings. Lastly add in the coriander leaves and sesame seeds and put in refrigerator to cool. Divide dough into 24 pieces and roll each piece into a ball. Press to flatten and place 1 tsp of filling in the centre. Seal by pleating the edges.(If sealing is not properly done, the pau will open when it is steamed). Put pau on a sqare piece of greaseproof paper and leave for 10 minutes in a warm place. Steam over rapidly boiling water which has 2 tbsp of vinegar added for 10 minutes.(Do not lift lid whilst steaming) Serve hot. NOTES: When wrapping the pau, make sure that the flatten dough is as big as possible and that the oil or sauce of filling does not touch the edges of the circle. If the dough feels dry, brush water at the edges before pleating. this will also ensure the sealing will not open. The dough being big, gives it more dough on the top of pau as you pleat and that will certainly give you a SMILING pau. Serves Read More... Mix all the ingredients for the pizza crust dough and knead until smooth and elastic. Oil the dough and leave in a covered bowl to proof until double. While the dough is proofing, prepare the simple tomato sauce, cut or shredd the mozzarella cheese, clean mushrooms with a damp kitchen towel and cut ham or sausage into bite size. Grease the cereal bowls and line with the mozzarella cheese, add in the mushrooms and ham/sausage and top with the simple tomato sauce. When the pizza crust dough has doubled it's size, punch down and divide into 4 portions and make them into balls. Roll ball out to a size 1/2 inch to 1 inch bigger than the cereal bowl. Cover the bowl with the dough. Repeat with the other 3 balls and leave to proof. In the mean time, preheat oven at 425 f.
Put in hot oven and bake for 15 - 20 minutes until dough is brown.
Remove from oven and flip pizza crust on to serving plate and remove the cereal bowl. Simple Tomato Sauce: 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped Salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 2 dried bay leaves 4 tablespoons unsalted butter, optional In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Serves Read More... Place cream cheese, refried beans in large bowl. Blend well until cream cheese lumps have been blended in. Add green onions and blend well. Allow to sit for 30 minutes so the flavors will marinate. Then, take about 3 tablespoons of mixture and spread in center of tortilla. Spread shredded carrot and top with one slice of turkey ham lengthwise and a piece of lettuce onto the tortilla. Place it on the tortilla edge nearest to you and roll firmly. If the mixture is coming out of the sides you are rolling too tightly. Place roll in a dry container with an airtight seal. Repeat this process with the remaining 9 tortilla's. Seal container and place in refrigerator until ready to serve. Take a roll, discard the ends that have no filling. Make slices about the width of your finger. You can get 10 roll-ups from each tortilla. As you cut them insert a toothpick at the tortilla flap to keep the pinwheel together. Place on a serving tray with a bowl of picante sauce as a dip. Notes: Here are some tips. For more spice, add more jalapenos. Picante sauce comes in a variety of hot or mild, use the kind you like. Do not use the "chunky" Picante sauce because the pickled peppers in the sauce interfere with the flavor of the fresh ones. Substitution: Honey ham or turkey will work fine. Multi-colored toothpicks make a festive presentation during any season of the year. Serves Read More... Soak bamboo leaves in boiling water overnight. Clean and wipe the leaves with a damp cloth. Marinate pork or chicken meat with seasoning. Marinate mushrooms with seasoning. Take two bamboo leaves, make them overlap slightly and fold into a conical shape. Put 1 tbsp rice into the funnel base. Add 1 tbsp of split green pea, a piece of pork and mushroom. Cover with some more rice. Fold leaves over rice to form a triangular prism. Tie with raffia string. Boil a large pot of water and add 2-3 tsp salt. Drop the bundles of dumplings in and boil for 1 1/2 - 2 hours over medium slow fire. Top constantly with boiling water to maintain level of water at all times. When cooked, remove the dumplings and hang to dry. Serves Read More... Bring the 2 cups of water to the boil and add in the prawns, remove prawns as soon as they are cooked and put them in a bowl of ice water to stop the cooking. When cooled, peel the prawns and leave aside for garnishing. Heat oil in a wok and stir-fry ground ingredients until fragrant. Add tamarind juice and 1 cup of stock from cooking the prawns. then bring to a boil and simmer for five minutes. Add meehoon and stir-fry. Mix in beancurd slices and toss the meehoon well. Add seasoning and a squeeze of lime juice. Lastly add in the beansprouts and the chives toss until breansprouts and chives are just limp. Dish mee siam onto platter. Garnish before serving. Serves Read More... Mix flour and salt and set aside. In a bowl mix water, sweetener, milk, egg, pour into bread machine. Gently spoon in the flour mix. Cut up the fat and put on top, put the yeast on the layer. Spoon on the okara layer. Use the medium crust setting if you have one, not dark crust. The added soy does darken the crust, but it makes the bread slightly lighter, balances the wheat protein and gives a delicious flavor Serves Read More...
Mix all ingredients to form an elastic dough and prove in a greased mixing bowl for 60 minutes.
Knead the dough to release the air in it and prove for 30 minutes.
Divide dough into 8 equal pieces of 50g each and one piece of 60g. Rest the dough for 15 minutes. The 60g dough piece is used to make the plait that encircle the cheese-pan.
Shape dough and wrap in the filling (refer http://www001.upp.so-net.ne.jp/e-pan/cheesecream/cheescream.htm for the shaping process). Dust top of bread with some bread flour. Prove for 45 minutes.
Bake at 210C for 10 minutes and then 190C till golden brown. Cream Cheese Filling: 30g castor sugar 100g cream cheese 1 egg lightly beaten 18g cake flour 100ml warm milk 1 - 2 tsp lemon juice (adjust amount according to your preference) 10g butter Method: 1. Cream cheese and sugar till a smooth paste is formed.
Add in lightly beaten egg 1/3 at a time and mix well before adding the next portion.
Stir in the sieved flour.
Add in the warm milk and mix well.
Microwave cheese mixture for 2 minutes on HIGH and stir it. After stirring it, send it back to the microwave for 2 minutes on HIGH again. Blend well till you get a smooth paste.
Stir in the lemon juice and butter. Send it to chill in the refrigerator and roll slightly harden cheese paste into 35g balls to be used as filling Serves Read More... Put neck bones and water into a pressure cooker and cook uncovered until scum appears and skim off the impurities. Strain the soup and wash the bones in cold running water until no sign of impurities, then return soup and bones to pressure cooker, cover and cook for 30 mins. Release the pressure and open cover to add lean pork. Cook until meat is just cooked through. Remove and slice the meat thinly , put aside for use as garnishing. Using the 500ml water, cook the prawns until cooked. Strain stock and add to main stock, leave cooked prawns in iced water to stop the cooking. Shell the prawns and leave aside for garnishing. Heat up 3 tbsp of oil and fry the prawn shells until very fragrant. Blend the fried prawn shells in a food processor until fine and using a piece of muslin cloth, tie the prawn shells in and add to main stock. Bring the main stock to the boil and then simmer for 45 minutes. Strain the soup , add rock sugar and salt and bring to a boil to dissolve sugar. Heat 4–5 tablespoons of oil and fry pounded shallots, garlic and chilli paste until aromatic. Dish out and set aside for use as chilli oil and paste. To serve, put noodles, rice vermicelli, bean sprouts and water convolvulus into a noodle strainer. Scald in a pot of boiling hot water for a minute then drain off excess water. Place into soup bowls. Top up with the main stock and sliced pork, chilli oil, chilli paste and shallot crisps. Serves Read More... Season ground pork with the marinate and leave in the fridge overnight or at least 4 hours.(marinating is more flavorful but so often i have made without marinating and the result is just as good. Turn oven to 175 F. Oil the under side of baking sheet 17" x 12", put a chinese bowl of marinated pork on baking sheet and try to spread meat as thinly as possible to cover the whole sheet. Bake in oven for 10 mins or until firm to the touch. Remove from oven and using a scissor cut meat into pieces. Repeat (3) to (5) Meat is now ready for grilling or wrapped in foil and freeze until needed. Serves Read More... Put flour, salt and sugar in a mixing bowl. Rub in margarine and mix egg and the rest of the ingredients well to form a soft dough. Leave to rest for 20-30 minutes. Divide dough into 10 pieces. Roll into balls and rub oil or margarine lightly over each ball. Keep the balls in a container and leave aside. Grease a marble slab. Press and flatten the balls of dough with your palm on the slab. Use your fingers to make each ball very thin. Twirl the flattened dough until it becomes thin. Fold the sides to the centre. Flatten the dough again.Place on a hot griddle and cook slowly over a low heat. Turn over dough and spread more oil when needed to brown both sides of the roti. Recipe source: The Kuali DHALL CHAR Ingredients 300 g Chicken cut into small pieces 175g dhall, washed and soaked (A): 3 green chillies 6 cloves of garlic, chopped 1 tsp turmeric powder 1 tbsp curry powder 1 tsp salt 4 cups water (B): 2 dried chillies, pounded 1.5cm piece ginger, finely diced 1 big onion, finely diced 2 sprigs curry leaves 1/2 tsp mustard seeds 3 tomatoes, quartered 2 potatoes, quartered 1 1/2 cups general santan 1 cup assam jawa juice 1/2 cup pati santan salt to taste a pinch of Asafoetida powder(optional) Method Boil dhall with (A) till soft and cooked. Heat a deep saucepan with oil. Saute chicken pieces until they are brown. Remove from saucepan. Saute (B). add more if necessary, until fragrant. Add in potatoes and the sauted chicken, mix in one cup santan and bring to a boil. Add in the cooked dhall and the rest of the santan and assam jawa juice. Simmer till potatoes and chicken are soft. Add the tomatoes and the pati santan. Bring to a boil and cook till gravy is thick. Add salt and a pinch of Asafoetida powder(if using) for better fragrance and taste. Serves Read More... Put all ingredients (A) into a steaming tray and steam overe high heat until rice is cooked and dry. Stand for 15 minutes before fluffing up with fork or chopsticks. Heat oil and saute pounded ingredients until fragrant and oil is separated from the sambal. Add in the sliced onions and cook until onions are soft. Add in the asam jawa juice, sugar and salt to taste. Lastly add in the sotong and saute sotong until cooked and this will be a short while as sotong cooks very fast. They are cooked when they are curled. Dish out and serve. Notes: I like to fry the ikan bilis in the microwave as it is easy and it will not stench the whole house. Wash the ikan bilis and drain dry with a kitchen towel. Put into a plate and mix with 1 tsp of cooking oil(it does not require alot of oil to get it crispy). Microwave on high for 2 mins the first time, stir and microwave for a minute at a time until the degree of crispiness desired. Sprinkle with salt. The peanuts can be cooked in the microwave or the oven without oil but i prefer to fry the peanuts in oil as it tasted better. sprinkle with salt when it is still hot. Replaced the sotong with fried ikan bilis in the sambal which is authentically right. Serves Read More... Combine (A) in a bowl and beat until well blended. Sift flour into a mixing bowl. Add egg mixture in centre of flour and stir till batter is smooth. Strain batter through a fine sieve to remove lumps. Set aside for 15 minutes. Lightly heat a non-stick frying pan or skillet. Grease lightly with oil and run the batter in a lacy pattern into the pan from the lacy crepe maker. Cook till batter changes colour and fold crepe whilst still in pan. Repeat until all the batter is used up. Place folded pancakes on top of one another and cover with a tea towel or cling wrap to prevent drying. Serve hot or cold with Chicken Curry. CHICKEN CURRY Ingredients: 3 1/2 lb chicken, cut into pieces (A) 10 cloves garlic 1 thumb size piece ginger 1/4 thumb size piece tumeric 2 tbsp curry powder mixed with 4 tbsp water 1 tsp salt 8 fl oz coconut milk (B) 1 heaped tbsp cumin seeds or 3/4 tbsp cumin powder 1 heaped tbsp poppy seeds 8 buah keras 4 fl oz oil 10 ozs shallots, thinly sliced 8 - 10 dried chillies, soaked and grind to a paste 1 stalk curry leaves Seasonings: 3/4 - 1 tsp salt 1/2 tsp msg METHOD: Pound (A) to a fine paste Season chicken with (A), salt, and leave for 1 hour. Pound (B) to a fine paste and mix with the coconut milk. Heat oil and fry 3/4 of the sliced shallots till light golden brown. Lower heat, add chilly paste, curry leaves and fry till turns red. Add chicken, stir well, reduce heat to moderate and cook for 1/2 hour with lid on. Do not uncover whilst the chicken is cooking. Remove the lid, add the rest of the sliced shallots, salt for seasoning and the coconut milk mixture. Stir, bring to a boil, reduce heat and simmer until chicken is tender. Read More...
