Friday, September 29, 2006
1/4 cup (1/2 stick) butter or margarine
1 pkg. (10-1/2 oz.) Miniature Marshmallows
1 pkg. (13 oz.) PEBBLES Cereal
MICROWAVE butter in 4-qt. microwaveable bowl on HIGH 45 sec. or until melted.
Add marshmallows; toss to coat.
Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
Stir in cereal.
SHAPE cereal mixture into tiny square shapes using moistened or greased hands. Place on paper cups or press into a foil lined square cake pan, cut into squares then place on paper cups.
Wednesday, September 27, 2006
40 g margarine
160 g all purpose flour
20 g sugar
40 ml water
60 g margarine
120 g all purpose flour
180 g lotus paste - divide into 18 of 10 gm each
Pinch of black sesame seeds
Egg yolk for egg wash
Prepare water and fat dough separately.
Divide each dough into 18 equal portions.
Wrap fat dough with water dough.
Flatten individual portions and roll up like a swiss roll.
Flatten slightly and roll dough to form a bun.
Mould bun into bowl shape.
Put lotus filling into the bowl shape dough and seal opening
Mould into an oval shape.
Snip V-shapes at one end for ears and other for tail.
Brush with egg wash and use black sesame seeds for eyes.
Bake at preheated oven 400f for 10 - 15 minutes
Sunday, September 17, 2006
75g/3oz vegetable oil
250g/9oz self-raising flour or 250 g all-purpose flour + 3 tsp baking powder
1 tsp baking powder
½ tsp bicarbonate of soda
pinch of salt
½ tsp ground cinnamon(optional)
½ tsp ground nutmeg (optional)
115g/4oz caster sugar
1 tsp vanilla extract
1/8 tsp banana essence
2 large, ripe bananas
2 large eggs
125ml/4fl oz milk
10 walnut kernels (optional)
1. Heat the oven to 190C/375F/Gas 5.
2. Mash the bananas well. Sift flour, baking powder, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.
3.With a fork, beat together the eggs, vanilla extract, banana essence, oil and milk in a second bowl. Add the mashed banana and stir through.
4.Make a well in the centre of the dry ingredients and add the egg mixture, fold in with a biggest spatula (don't over mix) until it is a lumpy paste.
5. Set paper cases into the moulds, or grease the moulds well with a little extra oil or butter and using an icecream scoop, spoon in the mixture until almost full. Top each one with a walnut kernel if you like.
6.Bake for 20 to 25 minutes or until the muffins come away from the side of the pan when touched. Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack for another five minutes before serving.
Saturday, September 16, 2006
120 g margarine
125 g sugar
1/4 tsp salt
160 g durian flesh
3 large eggs
20 ml milk/coconut milk
150 g all purpose flour )
1/4 tsp baking powder )Sieve together
1 tsp custard powder )
Preheat oven to 350f. Grease the bundt pan and dust with flour.
Cream margarine, sugar and salt until fluffy.
Add durian and mix well to combine.
Beat in eggs one at a time, followed by milk.
Fold in sieved flour.
Check for dropping consistency, if too stiff, add a tbsp of milk.
Pour mixture into prepared bundt pan and bake for about 45 minutes.
Test for doneness.
Cool in bundt pan and using the hot towel method, remove cake and let cool on rack.
1 lb dried raw peanuts
1 tsp tumeric powder
3 tbs salt
1/2 cup sugar(Only add sugar when the peanuts are tender)
Soak in water overnight.
Rinse the peanuts and using the pressure cooker, boil with salt and tumeric powder until tender (about 1/2 hr)
Once tender, add the sugar and simmer for another 10 mins.
Drain and enjoy
Thursday, September 14, 2006
2 cups rice, washed and drained
250g taro, cubed and sprinkled with 1 pinch of 5 spice powder
3 to 4 tbsp oil
4 shallots, sliced
3 dried mushrooms, soaked and finely chopped
25g dried prawns, washed and drained
150 g chicken/pork, diced.
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tbsp sesame oil
1/2 cube chicken stock
1/2 tsp sugar or to taste
3 cups water
Chopped spring onions and coriander
Heat oil in a wok and lightly brown the shallots. Remove the shallot crisps and drain well. Leave aside.
Add dried prawns and saute until fragrant. Add in chicken/pork and cook until chicken/pork is no more pink.
Then add in taro and mushrooms. Add rice and seasoning. Stir-fry well.
Dish rice mixture into an electric rice cooker. Add water and cook rice as usual. Stand rice in cooker for 10 to 15 minutes before dishing out to serve.
Serve rice with a sprinkling of shallot crisps, chopped spring onions and coriander
Sunday, September 10, 2006
For the pau
400 gm bleached all-purpose flour(remove 4 tbsp and replace with 4 tbsp of Wheat starch - tung mein fun)
240 ml water
1 ½ tsp instant yeast.
100 gm bleached all-purpose flour( remove 1 tbsp and replace with 1 tbsp of Wheat starch - tung mein fun)
50 gm sugar
10 gm shortening
1 ¼ tsp double action baking powder
300 gm pork
2 stalks of spring onion
10 gm young ginger
20 gm shallots(sliced and fried till golden)
1/2 tsp salt
1 tbsp sesame oil
1 tbsp soya sauce
1 tsp sugar
1/4 tsp msg
50 cc stock
Mix ingredients A together.
Knead until smooth and elastic.
Let it rise for 40 mins
Mix dough from method 1 with ingredients B. and knead until well blended.
Cut into equal portions and roll all the portions into a very thin circle before wrapping in filling. Wrap the first circle and so forth.
Let it rise for 20 minutes.
Steam for 15 minutes.
Chop pork till fine.
Chop spring onions and ginger until fine.
Mix ingredients for seasoning with pork.
Use the cake mixer and with the paddle beat pork until elastic.
Add in stock, spring onions and ginger.
I have found that pau with thinner skin do not steam up pretty and also do steam paus with medium high. Read More......
Refer to http://lilyng2000.blogspot.com/2006/03/renees-birthday-cakes.html
Monday, September 04, 2006
2 tsp Instant Yeast
150 gm. coconut water or water (the coconut water is inside the coconut itself)
50 gm. Plain flour
Mix the instant yeast with the coconut water and let it stand until it is frothy.
Mix in the plain flour and stir till smooth. Rest for 30 mins.
500 gm. Yam or Orange colour sweet potatoes (steamed and mashed)
400 gm. all purpose flour(remove 3 tbsp and replace with 3 tbsp of cornflour)
4 tsp double action baking powder
150 gm. Thick coconut milk
375 gm. sugar (200 gm boil with coconut milk and 175 whisk with eggs)
2 nos. large eggs
1/4 tsp. Vanillin
a drop of purple colouring (for orange sweet potatoes, no colouring or essence is required as they have a nice orangy - natural colour)
(1) Microwave the thick coconut milk and sugar for 1 minute. Warm will do, just to dissolve the sugar. Let it cool completely.
(2) Using the plunger blender, blend the boiled coconut milk with mashed yam or sweet potatoes and the whisked eggs. Sieve it. It will be thick but press through the sieve.
(3) Add in flour and stir till well mixed.
(4) Add in the fermented yeast dough and stir till well mixed.
(5) Rest batter for 2 to 3 hours covered with cling wrap and a wet cloth until it has doubled in volume and frothy.
(6) Steam 4 small greased moulds, then using an ice cream Scoop, scoop in the batter till almost to the rim of cup. about 8/10.
(7) Bring to a high boil as much water as the steamer can hold and add in 2 tbsp of vinegar. Steam on the highest heat available for about 15 mins with a cloth covered lid till cooked.
(8) Repeat until all the batter is finished.
If the koh does not smile or split open, Lucy's suggestion is to dip a spatula into a small bowl of cornoil and then make a cross on top.
2 lbs prawns with heads-on
6 ozs margarine
4 ozs evaporated milk
6 - 8 chilly padi(small thai bird chilly) chopped
a handful of kari leaves(daun curry)
1 cup of dessicated coconut or 8 egg yolks
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar
Oil for Frying
Dress the prawns by snipping off the shape points from the head and remove the sacs and intestines from the back.
Heat enough oil to fry the prawns until 3/4 cooked.
Heat margarine, add in coconut/egg yolk, then chilly padi and curry leaves. Fry until fragrant.
Add in the prawns and seasonings.
Lastly, add in the evaporated milk and fry for another minute or so.
Garnish and serve hot.
Friday, September 01, 2006
How can i miss posting this classic of all classics hawker food in Malaysia. The best Char Kway Teow is the old fashion ones which is darker and only egg added besides the other necessary ingredients. My preference would be fried without the egg cos when egg is added, the temperature of the noodles drops and i like the noodles to be piping hot and with 'sung hum(uncooked cockles). This luxury of cockles is not possible here, i have seen frozen ones but i certainly will not buy them. The Penang style is what the hawkers are dishing out and more acceptable as the ingredients of chinese Lap Cheong and Prawns are added. Crab meat can also be added of which a store in Penang does and became the store that served the best Char Kway Teow. To me, best is fried with lard and a huge spoonful of goody that is the reminence of the fried lard. it might not be too healthy but once in a while???????
1/2 lb kway teow
1 tsp chopped garlic
3 tbsp cooking oil
3 - 5 prawns,
3 - 5 thinly sliced Chinese sausage
150g cockles, scalded and shelled (if available fresh then this is a must)
a handful of beansprouts
3 sprigs of chives, cut into 2 inch lengths
1 tbsp Chilli paste(sambal olek)
1 tbsp light soya sauce
Pepper to taste
A little dark soya sauce for colour
A little water
Heat wok with 3 tbsp oil until hot and fry Chinese sausages until fragrant, then add l tsp chopped garlic . Add about prawns and fry until cooked.
Push all the fried ingredients to one side and add in kway teow. Stir-fry the kway teow and add seasoning and sprinkle with a little water to mix.
Spread all the ingredients around the kuali and create an empty space in the centre, then crack an egg into it and add a little more oil. Cover the egg with all the ingredients and stir-fry evenly. Add cockles if desired and mix in a handful of beansprouts and the chives. Do not overcook.
Remove the dish to a plate and serve hot.