MANGO ROSETTE TART

I love this mango tart .This is the mangoes season,every fruits stall sold all kind of mangoes. I search
the recipes from internet,so many .At last I found one that the cream filling does not need whipping
cream.This cream filling taste very good and not too sweet.My mangoes is bit over ripe. Use one that just got ripe in time,easily to handle.Recipes from blog.beanilla

MANGO ROSETTE TART

Ingredients;
2 1/2 cup all purpose flour
1 tsp castor sugar
 1 tsp salt
1 cup unsalted cold butter,cut into 1/2 inch ( use 1 1/2 cup butter)
1/4 to 1/2 cup ice water (use fresh milk)
 1 egg small (optional)

Direction;
Make the tart shell
1.Pulse flour,sugar and salt in a food processor to combine. Add butter and processor until mixture resembles coarse meal (about 10 second with machine running,slowly add ice water and process to a
soft dough.wrap the dough and chill in the fridgre for an hour (or up to 2 day in fridge).
2.preheat oven to 180c on a lightly floured surface.roll out each disk of dough to 1/4 inches thickness.
cut out 12 circles using a 4'inch round cutter.grease the tart pan,fit each cicle into 2 1/2 inch tartlet pan.trim overhang. Refrierate shell for at leat 30 min. ( i straight away into the preheat oven)
3.Bake for 15 to 20 minutes,or bake till golden brown.let tart shell cool on the sheet.

Ingredients;cream filling
 12 oz whole milk ( fresh milk)
3 oz sugar ( I use 2 oz )
10 oz cornstarch
1 1/2 oz egg ( 1 whole big egg)
1oz.egg yolk ( 2 big egg yolk)
1/2 oz salted butter
1/4 tsp salt
1 tsp vanilla essence
2 ripes mangoes sliced (  a few mango )

Direction;
1.In a medium size pan,bring milk,half of the sugar to a simmer over medium heat.
2.whisk together the egg,egg yolk,sugar,salt ,vanilla essence and cornstarch in a small bowl.
3.whisk a small amount of the hot milk mixture into the egg mixture,continue until all the hot milk incorporated. Return the tempered mixture to the saucepan.
4.bring custard to a low boil and cook at the boil for 2 minutes,stirring constanly with a whisk.
5.turn heat off and whisk in butter,strain through a fine mesh strainer int a bowl.
6.let cool slightly and cover the surface of the custard with plastic wrap ,chill in the fridge,
7.spoon 1/2 tbsp filling into the cool bake tart shell,don't over fill,arrange the sliced mango layer by layer into the shape of the rose.

CHICKEN SIOH

This is a quick and easy recipe of chicken cooked in nyonya style, perfect for lunch or dinner  with rice.

CHICKEN SIOH

Ingredients A
1.2 kg chicken whole leg
170g shallots (chopped)
300ml water

Ingredients; B
170g tamarind paste soaked with 400ml water (use hand to rub the tamarind paste wtih water,soaked for a minutes and discard the seed)

Marinade;
2 tsp salt
1 tsp pepper

seasoning;
3 tbsp coriander powder
1 tbsp salted bean paste
1 1/2 tbsp dark soy sauce
1 tbsp sugar
1 tsp pepper

Method;
1.rinse chicken leg,pat dry,rub all over with the marinade ,marinate for 2 hours in the refrigerator.
2.In a wok,heat up 3 tbsp cooking oil,stir fry shallot till fragrant over low heat.Add the marinated chicken  and stir fry for 10 minutes.
3.add water,bring to a boil over high heat,add in seasoning and tamarind water,bring back to a boil.
4.cover the lid,reduce to medium heat,allow to simmer for around 25 minutes until chicken is cooked and tender.(adjust the saltiness and sugar to your own taste)
5.lastly,stirring constanly until the gravy slightly thick.dish out,serve hot with a bowl of rice.

CRISP SILKEN TOFU

Tofu is every chinese family loves to cook,there are many variety way to cook the  tofu,soft,medium
and the firm tofu to choose. In this recipes ,I choose the tau kwa medium soft ones.I got the recipes from sbs food blog, I change the way of cooking in my own step.

CRISP SlIKEN TOFU

Ingredients;
6 pieces of tau kwa ( use medium soft ones)
2 stalk lemongrass,use the white part,chop finely
4-5 chilli padi,finely chop
2 tbsp diced garlic
1tsp salt
1 tsp sugar
1/2 tsp black ground pepper
2- tbsp vegetables
3 sprig coriander leaves for garnishing
 Coating;
2 tbsp of flour mix with some water into batter.(not too thin or too thick)

Method;
1.put the tau kwa or tofu in a flat plate ,add another flat plate on top of the tofu and add a big bowl of water on top of the plate for an hour to drain out the water from tofu.
2.in a bowl add all lemongrass, chilli,garlic,salt,sugar,black pepper corn and mix all the ingerdients to combine well mixed.Heat a wok,add a few tbsp of vegetables oil,when the oil is slightly hot,add all
the ingredients to stir well till fragrant and adjust the sugar and salt to your taste.Put aside.
3.Rub some salt on a pieces of tofu before cutting.use the knife to cut diagonal,but not too deep cut,or else it will break to pieces.stuff the tofu with some fried ingredients inside the cut tofu,be careful with the stuffing the ingredients in between the cut tofu.After finished stuffing the tofu.put aside.
4.In another bowl add 2 tbsp of flour with some water to make into a paste,not too thick or too thin batter.take a pieces of the stuffed tofu,dip the top and coat with the flour batter,so when you deep fry the filling won't came off.Heat a large wok with oil,when hot use medium high heat to deep fry the tofu until brown and crisp.garnish with coriander leaves,

STEAMED MINCED MEAT WITH EGG

Simple dish, minced meat steamed with egg ,my three children loves it .When I,m tired,this is the quick,easy and simple to cook for dinner.

STEAMED MINCED MEAT WITH EGG

Ingredients;
200g minced meat
4 egg
1 stalk spring onion,finely chopped
1/2 cup water
1 tsp salt
1 tbsp preserved tong chai,wash and minced (optional)
1/4 tsp msg or sugar

Method;
In a big bowl,add in the minced meat,chop spring onion,tong chai,egg ,water ,salt and msg ,use a fork,slightly beaten till well mixed. Pour onto a deep,flat plate and steamed for 30 minute or till cook.
Inserted the skewer in the middle,if the egg batter is runny,steamed longer for a few more minutes.

STEAMED CHOCOLATE CAKE

My aunty 's son,bought home from school a pieces of cake given by his class teacher  ,when my aunty taste the cake ,it was nice soft moist cake.she asked her son to get the recipes from the teacher.
his teacher gave him the recipes and she passed it to me.Is a steamed choclate cake,soft and moist.

STEAMED CHOCOLATE CAKE

Ingredients;
100g cocoa powder
360g butter
220g castor sugar
400g evaporated milk
4 big egg (grade A)
200g plain flour
1 tsp baking powder
3/4 tsp soda bicarbonate
1/2 tsp salt

Method;
1.bring sugar,evaporated milk,butter in a pot double boil till the sugar dissolved and leave it to cool.
2.lightly beat the egg,gradually add into the (milk,sugar,butter) batter.
3.sift the flour,cocoa powder,baking powder,salt,soda bicarbonate together.add into the cocoa batter,stir to mix well.
4.pour into 9' x 9; pan and steamed for 45 minutes.(line the cake pan with parchment paper) or till the skewer inserted comes out clean.

JAGUNG PUDDING

Jagung pudding,another sweet dessert.,the recipes is from my brother,one of his malay customer gives him the recipes pass by word.simple recipes.cut  a pieces of the pudding in a bowl add in fresh milk and use a spoon to scoop the pudding with some fresh milk eaten togethe, another way to eat  the pudding.

JAGUNG PUDDING

Ingrdients;
 1 tin sweet corn
1 tin evaporated milk
240g sugar
2 cup custard powder
1/4 tsp salt

Method;
in a medium size pot,open the tin of sweet corn,evaporated milk pour into the pot,add in the sugar,
,salt and custard powder,use a hand whisk to whisk until well combined.Put the pot on the gas stove,
using medium low then to low kept stirring till the batter is cook and thicken be careful not to burnt the bottom pan.,pour onto a cake pan,level it smooth,once it cool,chill in the fridgre.ready to serve.

CRISP TOFU COOK IN TOMATO PEPPERSAUCE

This simple tofu dish ,have the taste of sweet and sour sauce and is tasty and delicoius sauce,I use lot of coriander leaves.The recipes is from SBS food vietnamese food. Lot of nice and simple recipes.

CRISP TOFU COOK IN TOMATO PEPPER SAUCE

Ingredients;

200ml vegetable oil

500g silken tofu,drained and cut into 3 cm (any tofu you like)

1 tbsp minced garlic

1 tbsp minced garlic

4 big rip tomatoes,roughly chop

1/2 tsp salt

2 tsp sugar

2 tbsp fish sauce

3 tbsp spring onion cut into 5 cm

1 tsp freshly ground black pepper

3 stalk coriander leaves to garnish

Mehtod;

1.pour the oil into the wok,when hot add the tofu to cook it in two batches and deep fry till crisp.remove the tofu with a slotted spoon onto a paper towel to drain.

2.leave a tbsp of oil in wok,add the tomatoes,salt ,sugar,fish sauce,stir and allow the tomatoes to break down.

3.add 100 ml water to the wok,bring to a boilthen reduce to a low simmer for 10 minutes,ad the crisp tofu,spring onion,black pepper,folding it altogether and simmer for no longer than 1 minutes as you

want the crisp texture of the tofu.garnish with coriander.