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.