Monday, 4 January 2021

Chocolate Chip Cookies (adapted from internet with some modifications)

500g self raising flour (sift with bicarbonate soda)
320g unsalted butter (soft but still slightly cold)
190g brown sugar
20g caster sugar
1/2 teaspoon chocolate emulco
2 eggs
150-200g chocolate chips
5g Bicarbonated soda
Pinch of salt

1. Preheat oven at 160°C degrees. Mix unsalted butter, brown sugar, caster sugar and salt in a mixing bowl, cream till blended.
2. Add in eggs, one at a time and mix till well blended (eggs are incorporated into the mixture) then mix in chocolate emulco.
3. Pour in self raising flour (sifted with bicarbonated soda) mix till incorporated. Lastly combine chocolate chips.
4. Use spoon to scoop up small balls onto baking tray, lightly pinch the top part to make it higher like a mini mountain.
5. Bake at 160 degrees for 20 mins or until cooked, cool on rack.


Friday, 21 August 2020

Meatballs with Prawns


300g minced pork (with a little fats)
500g frozen prawns (roughly chopped)
1 medium dried squid (diced)
3 tbsp tapioca flour

1 tbsp fish sauce
1.5 tbsp oyster sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp chinese cooking wine
1 tsp pepper

1. Mix all the ingredients and seasonings in a large mixing bowl. Mix and throw the paste into the bowl for a few times until the it's gluey. Let it sit for a while or keep it in the fridge for 1-2 hours.
2. Heat up 2-3 cups of oil in a pot.
3. Roll the meatball paste into balls and deep fry it until it turns to golden brown.

Note: I used frozen prawns because it's more crunchy than fresh prawns.

Saturday, 1 August 2020

Pandan Chiffon Cake (makes 8" cake)

Batter Ingredients
5 egg yolks
20 g caster sugar
100 g cake flour/top flour
100 ml coconut milk
20 ml fresh pandan juice
5 g baking powder
30 ml coconut oil
A few drops pandan essence (optional)

Meringue Ingredients
5 egg whites
70 g caster sugar
1/2 tsp cream of tartar

1. Preheat oven to 160°C.
2. Sift cake flour and baking powder, set aside. 3. Using a balloon whisk, beat egg yolks with 20g of sugar. Add coconut milk, pandan juice, and a few drops of pandan essence and mix well.
4. Mix in cake flour into the egg yolk mixture in 3 batches. Lastly, add olive oil and combine well. Set aside.
5. In a clean mixing bowl, beat egg whites with an electric mixer until bubbles form. Add the cream of tartar, mix well. Add 60 grams of sugar in three batches and beat well until stiff peaks form.
6. Fold 1/3 of the beaten egg whites into the egg mixture with a spatula. Gently fold in the rest of the beaten egg whites until just combined.
7. Pour cake batter into an 8" cake pan and bake in preheated oven for about 45 minutes or when you insert a needle or chopstick in the center, it comes out clean.

Turmeric Coconut Rice (Yellow Rice)

360g basmati rice
200ml coconut milk
180ml water
1 tsp turmeric powder
2 lemongrass, bruised
5 lime leaves
3 Indonesian bay leaves (optional)
3 pandan leaves, knotted

Seasoning (to taste)

Fried shallot

1. Wash and soak basmasti rice for 1-2 hours.
2. Combine coconut milk, water and turmeric powder in a saucepan, stir well and add seasoning. Bring it to simmer over low heat for 3 minutes or until the seasoning is dissolved.
3. Combine basmati rice with turmeric coconut milk in rice cooker, place the rest of the ingredients on top and cook the rice.
4. When the rice is cooked, let it rest in the cooker for 15 minutes before you open the lid and fluff the rice.
5. Garnish with some fried shallots and serve hot.

Fried Chicken with Galangal

6 whole chicken thigh
300g galangal, pounded finely or shredded
3 Indonesian bay leaves
3 lemongrass (white part), bruised
5 garlic
8 shallot
Thumbsize turmeric
5 candlenuts

1 tbsp tamarind juice
Salt (to taste)
Sugar (to taste)

1. Ground garlic, shallot, turmeric and candlenuts finely.
2. Marinate chicken thigh with grounded paste, shredded galangal, lemongrass, bay leaves and tamarind juice for 3 hours or overnight.
3. Put chicken with all the seasoning and some water in a big pot (water level should cover all the chicken) bring to boil, add salt and sugar (adjust to your preference). Simmer until chicken thighs are cooked.
4. Remove and drain the chicken from the sauce, deep fry chicken till browned. Then fry the shredded galangal till dried and spread it over fried chicken.

Friday, 8 May 2020

Peanut Mochi

The Ingredients
180g glutinous rice (I use Japanese Shiratamako)
290ml water
65g sugar
potato starch (for dusting)

The Filling
2-3 cups grounded peanut
1/4 cup sugar or to taste

1. Mix grounded peanut with some sugar, set aside.
2. In a big plate or bowl, combine shiratamako, sugar and water. Stir and mix well.
3. Cover the steamer lid with a towel in order to prevent the water condensation drip into the mochi mixture. Steam the mochi mixture over high heat for 10-13 minutes or until the mixture turns translucent, use a spatula to stir the mixture (if needed).
4. Dust the flat work surface, your hands and rolling pin with some potato starch, transfer the cooked mochi on top of it. Spread some potato starch on the mochi and use a rolling pin to roll and spread out the mochi.
5. Use a round cutting mould to cut out some round mochi skin. Scoop an adequate amount of peanut filling and place it in the centre of the mochi skin. Gently gather the side of the skin to the centre, pinch it lightly to seal it.

Note: Wrap individual mochi with cling wrap to prevent hardening.
Shritamako = 白玉粉 = Glutinous rice flour

Thursday, 4 April 2019

Pork and Shrimp Siu Mai (Collaboration with Knorr Savorrich)

500g frozen prawns, roughly chopped
200g minced pork
4 dried mushrooms, soaked and diced
3 waterchestnut, diced (optional)
1 pkt yellow square wanton wrapper

Seasoning (to taste)
1.5 tsp Knorr Savorrich Chicken Concentrate
1 tbsp light soya sauce
1 tbsp hua tiao wine
1 tsp sugar
1/2 tsp sesame oil
Dash of pepper
1 tsp corn flour

1. In a mixing bowl, combine all ingredients and seasoning. Mix the paste by throwing it into the mixing bowl a few times until gluey/sticky.
2. Place about 1.5 tbsp of siu mai filling in the center of the wanton wrapper. Gather the edges of the skin, gently press the sides to adhere and keep the top open. Cut the corners of the wrapper.
3. Line the bamboo steamer with parchment paper. Place the siu mai in the steamer, cover it with the bamboo lid. Use medium-high fire, steam it above boiling water for 10-12 minutes or until it's cooked. 
4. Top it with some fish roe (Tobikko) and serve hot.

Rainbow Dumplings

200g minced pork (with a bit of fats)
600g frozen prawns, chopped roughly
100g chives, chopped
3 dried mushrooms, soaked and diced
1 tbsp fried garlic

Pinch of salt
2 tbsp oyster sauce
1 tbsp light soya sauce
1 tbsp hua tiao wine 
1 tsp sesame oil
A dash of white pepper
1 tbsp corn flour

1. Put all the ingredients in a big mixing bowl. Add all the seasonings, mix well by throwing it into the mixing bowl until its gluey and sticky. 
2. Keep in the fridge and let it marinate for 1-2 hours.
3. Scoop a small amount (about 1-2 tbsp) of dumpling paste and place it in the centre of the dumpling skin. Gently wrap and seal it tightly.
4. Cook the dumplings in a pot of boiling water for a few minutes until it's cooked or floating. Dish up and serve with some soup.

Rainbow Dumpling Skin

500g plain flour
Some water

*As I do not have an exact measurement, you have to adjust the amount of the flour and water by yourself. As for 500g of plain flour, you need about 1 cup of water*

Colouring Gel (1-2 drops each)

1. Put 500g of plain flour in a big mixing bowl or plate. Add some water (1/3 cup first), do not add too much water at one time, add it gradually. Knead the flour until smooth and not sticky to your hands. You may add some more water if its too dry, if its too wet and sticky, you have to add a bit more flour (recommend to add 1/2 tbsp at a time).
2. Divide the dough into 6 portions. Put 1-2 drops of different colourings onto each dough. Knead the dough until its evenly coloured (it may take some time).
3. Use a rolling pin to flatten the dough as thin as possible. Cut a few round dumpling skins with a round mould. 
4. Repeat step 3 to finish up the excessive dough from the cut out until its all used up. 
*The amount of dumpling skin that you can make is depends on the size of the round mould. I made 10 dumpling skin out of each coloured dough*