PENG KUIH

I went over to my mum's house,went to the kitchen there is some kuih on the dinners table. my younger sister asks me to eat saying is was make by my eldest sister.she is a good cook. I took a few back,decided to post on my block. Cook the filling first then make the skin dough.

PENG KUIH

Ingredients;skin

500g rice flour
6 tablespoonful tapioca
6 tablespoonful wheat flour
1000ml hot boiling water
3/4 rice bowl of cooking oil
1 tablespoon salt

method;

In a big mixing bowl put in the rice flour,tapioca flour,wheat flour ,salt.
Make a well in central ,slowly add in the hot boiling water using a wooden to mix,add in the cooking
oil and a few drop of red colouring and knead into soft dough.

Filling;
600g glutinous rice (soaked overnight)
100g dried shrimp (soaked ,chopped)
4 mushroom (soaked ,chopped)
6 small shallot (chopped)
1 cup water
2 tablespoonful fish sauce
1 teaspoonful salt
2 tsp pepper powder

Method;
Drain off the rice water,.Put in a round pan to steam for 1/2 hour.
Heat up 2 tbsp of oil to stir fry dried shrimps,chopped shallot,chopped mushroom until fragrant
add in the seasoning to taste.After an hour,take out the steamed rice ,put in  all the fried ingredient stir mix well combine lastly add in a cup of water into the rice ,stir mix well ,put back to steam till the rice is cooked.

To assemble:
divide the dough into many portions,wrap each dough with some filling,press into mould,dislodge it,then arrange on a steaming  tray with lined oil banana leaf,steam over medium heat for 10 mins until cooked.Remove from heat,leave to cool and serve.

ALMOND CUPCAKE

ALMOND CUPCAKE

Ingredients;
Butter 60 g
Eggs 65 g
castor sugar 40 g
orange juice or milk 20g
cake flour 60g
Ground almond 15 g
Some almond nibs

method;
1.Melted the butter and put aside to cool.
2.In a mixing bowl,orange juice,castor sugar and eggs,beat till well combine,add in melted butter
 stir in to mix well combine.
3.Add in cake flour,ground almonds and mix well combine.
4. Put the ready batter in the fridge for 1 hours
5.Spoon on the paper cup till 3/4 full,sprinkle some almond nibs on top
6.Put into the oven to bake for 20-25 mins.

PRAWN WRAP IN WONTON SKIN

PRAWN WRAP IN WONTON SKIN

Ingredients ;
A pack of wonton wrapper
300g medium prawns
150g meat
1/2 length leek chopped
2 leaves of pak choy-chop
2 pcs mushroom,soaked and drain,chopped
1 tsp sesame oil,1 tbsp cooking wine,1 tsp light soy sauce
1 egg white, pepper powder,salt according to your taste.
Cooking oil for deep fry
Method;
1.Discard shell leaving tail attached,season with salt and pepper.makes about 3 cross wise cut on its
belly and give a light tap with the sides of a cleaver.
2.combine minced pork,chopped vegetables,mushroom and add in the sesame oil,cooking wine,light soy sauce,salt and pepper to taste.
4.Heat oil fry the meat mixture cooked and dry.
5.To assembly puff ,put a prawn in the centre of wonton wrapper , a tablespoonful of cooked meat mixture.Fold over the meat mixture and wet the edges with egg white,seal edges.
6.Heat oil deep fry over high heat  and reduce to medium heat before putting a few prawn puff to cook till golden brown.

MINT SPONGE CAKE

I use a pack of Andes mint chocolate is contain 28 small bar. the mint leaves about $ 1.50 a bundle.
Andes mint chocolate have to chopped not to fine.The mint leaves wash clean and let it to dry.Used only the leaves,sliced very thinly. Sometime when I make this cake,all the chocolate  will sunk to the bottom.I use a lot of method to put in the chocolate,some it work ,some time a failure.Try your own method to put in the chocolate, so it won't sunk to the bottom.This cake is created by my aunty using Alex goh recipe. The best if you can get the chocolate all is in mint flavour.

MINT SPONGE CAKE

Ingredients;A
250g sponge mix flour
4 eggs
 Ingredients;B
50 ml water / I used fresh milk
Ingredients;C
80 melted butter
Andes mint chocolate 1 whole pack (chopped)
A bundle of mint leaves,clean wash and let is dry(finely sliced thinly)
2 tsp mint essence

Method;
1.Pour (A) into a mixing bowl.
2.whip (A) till thick.
3.Add (B) and mix into the batter.
4.Whip the batter till light and fluffy.
5.preheat your oven first.
6.sprinkle some mint leaves into the batter give a stir,and sprinkle until all the leaves used up.
7.Add in the mint essence and mix well.
8.Lastly sprinkle mint chocolate give a slight stir,do not stir to the bottom,quickly pour into a 9' round mould.Bake at 180 c for 30 minutes or till cake is cook.

AYAM PONG TEH

Is a nyonya dishes,the best is to have bamboo shoot to cook this authenic ayam pong teh.Goes very well with sambal belacan.

AYAM PONG TEH

Ingredient;
2 tbsp black soy sauce
5 chicken tight,cut into two
1 packet bamboo shoot,thickly sliced
50g dried mushroom,soaked in hot water to soften
10 pip garlic
10 small onions
4 tablespoonful taucheo
6 tbsp oil

Method.

1.grind the garlic,small onion,taucheo into paste.
2.Heat oil in a wok,fry the ground ingredient till fragrant.
3.Add chicken ,bamboo shoot,mushroom ,2 tbsp black soy sauce and a rice bowl of water.
4.Bring to a boil and lower heat to simmer till chicken is cooked.off heat.
5.Serve hot with white rice and sambal belacan.

BEGEDIL AYAM

Begedil Ayam is an indonesia dishes. you can also use beef.So simple to make this dishes.

Ingredients
1 pcs fry chicken,use your hand to shredded
2 potatoes,peeled and cut to bigger cube
2 red chilled,diced
1 egg ,some pepper powder
1 stalk celery,chopped.
some cooking oil

method;
1.put the potatoes in pot of water to boil till cook. Drain it and mashed them slightly.
2.Add the shredded chicken meat ,diced red chilli,chopped celery,some white pepper powder and salt to taste into the mashed potatoes. when cooled,mould into patties of 1 1/2 cm thickness
3.beat the egg with a pinch of salt.
4.Dip the potatoes patties into the beaten egg evenly.
5.Deep fry in hot oil till golden brown.

CLASSIC EGG MAYO SANDWICH

My eldest son told me his classmates is coming over ,short time notice ,the only thing come to my mind is this simple sandwich that everybody know how to make.

CLASSIC EGG MAYO SANDWICH

Ingredient:
4 hard boiled egg
2 tbsp mayonnaise
1 tsp black pepper powder
a pinch of salt
4 slices of bread

1.Peel the egg,mashed.Add in mayonnaise,black pepper powder and salt.
2.butter the bread and spread the egg mayonnaise on top and put another slices on it.
3.Trim off crust and cut diagonal and ready to serve.

Notes;you can some slices cucumber,tomatoes or lettuce leaves.

YAM FRITTERS

YAM FRITTERS

Ingredients;
500g yam ,skinned,sliced thin,steamed and mashed
3 tbsp cornflour
2 tbsp sugar
1 tsp salt
oil for deep frying

method;
1.put mashed yam into bowl
2.Add all other ingredient except the oil and knead well.
3.Shape into small balls or sausages.
4.heat oil and fry the yam fritters until golden brown.
5.Drain on absorbent paper and serve on a bed of shredded lettuce.

BITTERGOURD SALAD

The recipes is from an old magazine,the picture of this dish look particular attractive and is simple to cook.Is got the taste of bitter and bit of sourish.

BITTERGOURD SALAD

Ingredients;
1 medium size bittergourd
2 big onion
1 green chilli,sliced
1 red chilli cliced
2 tbsp lemon juice or lime juice
salt to taste
Oil for frying

Method;
wash and slice bittergourd .sprinkle with salt and leave for a few mins.Fry the bitter till brown.Drain on
absorbent paper.Put the sliced onion,red chilli,green chilli into a bowl.Add salt,lemon juice and mix well
Add in the fried bittergourd into the seasoning and mix well combined and serve.

finger bread

Use some bread that you left only three to four pieces or near expired date,make use of it, Its is simple
and easy method and after you deep fry it. Can spread some honey on it.

FINGER BREAD

Ingredients;
3 pieces of white bread
1 egg Beat together with a pinch of salt
some sesame seed
oil for frying

Method;
1.trim off the crust and cut the bread into four
2.Dip the bread into the egg and roll into sesame seeds.
3.deep fry till golden brown and serve.

PORK MINCE WITH BEAN PASTE

PORK MINCE WITH BEAN PASTE

Ingredients;
pork belly 250g ,skinned off the skin,cut into thin slice and cut into shredded
garlic 200g,peeled and minced
chilli paste 1 1/2 tablespoonful
Taucheo bean paste 5 big tablespoonful
sugar 4 tablespoonful
mushroom 7 pcs soaked in water till soft,sliced thinly
3/4 cup cooking oil

Method:
Heat a wok add in the cooking oil till hot,put in the minced garlic ,stir for a min, add in taucheo bean paste,chilli paste and sugar,stir fry using low eat.and add in the mushroom ,porkbelly kept stirring until the pork is cook and cook till the  oil appear on the surface.Off the heat.serve with rice.

steamed sotong with lime juice

STEAMED SQUID WITH LIME JUICE

The squid or sotong can be blanch in hot boiling water till cook,don't over cooked or else it will be hard.It can be steamed as well.It is simple and taste nice.

Ingredients
4 big squid/sotong
4 tbsp lime juice
6 chilli padi
4 cloves garlic,minced
1 1/2 tbsps fishsauce
1 teaspoonful of sugar

Method;
1 .steamed the sotong till cook, drain of the water and put saide
2 .for the seasoning,in a small pot add in lime juice,chilli padi,minced garlic,fish sauce and sugar .
    Stir well mix.
3.Pour the the seasoning to the plate of sotong.
3.Ready to serve

  Notes; adjusting the seasoning to the amount of sotong you cooked

MAKING CANDIED ORANGE

when I was looking at joe pastry blog, I came across this recipe,I found is quite useful when making
orange cake or cupcake. Normally all the recipe will tell you to use orange zest, just peeled the oranges
skin or grated the orange skin and add to the cake.My children after eating the orange cakes,they will complain  it taste a bit of bitter.I have a few oranges and follow the recipes,wow come out nice and taste very good  the orange syrup I put in an air tight container kept in the fridge. I use to add in when making fruits juice,very fragrant.I thought of using to substitute when recipe call for using honey.

MAKING CANDIED ORANGE (or any citrus peels )

3 navel oranges
2 cups sugar
1 cup water
1/4 cup light corn syrup,glucose syrup or honey ( I used honey )

wash and dry the oranges,then cut off the very ends and scone them in quarters from top to bottom.Peel the rinds off the fruit,trimming away any excess pith,then cut into the rinds into 1/2 inches slices.

put the peels in a saucepan with water to cover.bring the water to the boil for two min.drainthe peels,cover them again with cold water,and boil for another 2 mins.Repeat the process a third time ( this will eliminate most of the pith's bitterness.)

Meanwhile,prepare the syrup.combine the sugar,cornsyrup,honey and water in a medium saucepan and bring it to the boil over high heat.add the peel,reduce to medium low and simmer until the peels are translucent and soft to bite.Remove the peels from the syrup and place them on a parchment-lined rack for rouhly three hours.once completely cooled they 're ready for use.To make candy out of them,lay them into a parchment-lined sheet pan covered with crystalline sugar while they're still hot.toss them in the sugar after 3 hours.

The orange syrup is a happy by-product of the process.strain it and reserve it for another use.

TEOW CHEW WHITE POMFRET PORRIDGE

This porridge is my father signature dishes,what he told us in british colonial times,he use to frequetly
the road side hawker that sold this porridge,a bowl cost 20 cents.while eating he observed how the man  cook this simple and nice porridge.Every chinese new year,on the first day,every body  was present,he himself prepared this porridge.He uses to be a helper in a restaurant.he is good is slicing the fish very thinly and very neat.To cook this porridge the fish must be very fresh.This few year, my father health is not so good,normally my sister took over.Now is my turn to cook for my children,they love it very much. Can use ikan senangin,kurau ,tenggiri about 1 kg or more.

Ingredients;
 1 white pomfret (600g or more)
2  bowl jasmine rice
20 bowls of water
1/2 bowl fish sauce
some lengkuas ( scrub and wash clean cut off unwanted root,grate it and squeezed out the juice )
some coriander leaves (wash,drain chopped)
2 dry sole fish (peeled the flesh only deep fry crispy and crushed)
salt according to our taste

Method:
1. Gut and wash,use the knife to sliced the top fillet as well the bottom fillet.then sliced the fillet thinly.
    let the midldle part with bones,use a spoon to scoop the flesh out.In a bowl put in all the sliced meat
    and marinatedwtih some salt for 10 min ,rinsed of with water,drain.
2.Wash the rice and put in a big pot  with some water to cook.When the rice is boiling,add in the fish
    sauce,crushed sole fish ,bit of msg and salt according to your taste,let it boil for a few minutes,lastly
    add in all the sliced fish ,let it boil for a few min or the sliced fish is cook.off the heat.dish the
    porridge in a bowl,top with coriander leaves ,some grated lengkuas,some white pepper powder.

FRIED OYSTER EGG

This morning went to the wet market to buy some vegetable,one of the fish stall sell fresh oyster.I bought one pack  around 300g.Is my father favourite dishes.
FRIED OYSTER
Ingredients:
300 g fresh oyster
5 eggs
3 tbsp cornflour
coriander leaves
some fish sauce,according to your taste

Clean and wash the oyster.Drain and put aside.In a rice bowl 3 tbsp of cornflour mix with some water
In another bowl,break the egg and beat well.use a flat pan,Put in some oil to heat up, grease all over the pan,when hot,pour in the egg batter wait for a min, add in the cornstarch flour with oyster in it,pour on
to the egg at the same time drizzle some fish sauce  and use a ladle to mix well and cook till slightly thicken and flip over to fry a bit brown. dish out ,put some chopped coriander leave.serve with some chilli sauce.

FRIED FISH MEAT

This dishes my mum used to cook for  us  as a kid cos every of my sibling love to eat wtih porridge or rice.Is  a simple dishes.

FRIED FISH MEAT

Ingredients;
8 selar fish  Or ikan kembong
2tbsp chilli paste
1 tbsp dark soy sauce
small bowl  of minced garlic or more
5tbsp of cooking oil ,msg

Method;
1.clean the fish wash,drain put to steam till cook,used a pair of chopstick to separate the meat and the
   bones.
2.heat a wok,add in the hot,when the oil is hot,add in the minced garlic to fry for a mins
3.add in fish meat,stir fry put in chilli paste,dark soy sauce ,bit of msg ,continue to stir fry continously
  till well mix and dry.Dish out and serve.