HOT AND SOUR SEAFOOD NOODLE

 

HOT AND SOUR SEAFOOD NOODLES

Ingredients;

200g handmade plain noodle

50g crab stick

50g shrimp

30g fish maw

20g black fungus (I ommited)

2 chinese mushroom ( soak till soften)

2 tbsp starch solution

2 egg

1 tbsp spring onion

600g chicken stock

seasonings;

1 tsp salt

1 tsp chicken seasoning powder

2 tsp light soy sauce

1 tsp premium dark soy sauce

3 tsp pepper poeder

1/2 tbsp sesame oil

1 tbsp white vinegar

1 tbsp zhe jiang vinegar (black vinegar)

2 tbsp chilli oil

preparaion

1.cut the crabsticks into shreds.cut shrimps into dices,or leaves whole.Soak fish maws,black fungus and chinese mushrooms until soft and cut into shreds.

2.beat the egg and set aside.

Method;

1.Bring adequate water to a boil,cook crab sticks,shrimp,fish maws,black fungus and chinese mushroom in boiling water.remove and drain.set aside.

2.cook noodles in boiling water for 3 min in some boiling water.remove and drain.put the noodle into a big bowl.

3.heat up  the chicken stock ,add in the cooked ingredientss.add in seasoning(except vinegar and chilli oil)and bring to a boil.Thickens the stock with starch solution.add beaten egg and mix well.

4.add in black and white vinegar,mix well.Add chilli oil.pour stock mixture over noodles.sprinkle chopped spring onion to top .serve.

HANDMADE PLAIN NOODLE

 

Chinese noddles are essential ingredients and staple in chinese cuisineThere is great variety of chinese noodles,which vary according to their region of preparation,ingredients,shape.or width,and manner of preparation .The flour are divided into high protein,medium and low protein flour. It is 

recommended to use high protein flour for making this noodle,because it contains higher proteins 

and with stronger gluten effects.

HANDMADE PLAIN NOODLE

Ingredients;

130g water

300g plain flour

Method;

1.Put plain flour in a basin.gradually pour in some water and stir well,repeat this step for a few times

until water is used up and the mixture becomes pieces.Use your hand to knead the dough until well combined.

2.Put dough into a bowl.Cover the dough and rest for 30 minutes.Knead the dough again and cover It. resting the dough gives a softer structure.

3.Divide the dough into 2 portions.shape into 2 balls.

4.Dust a work surface with plain flour and put the doughflat with a rolling pin.Dust the top with plain flour to prevent it from sticking together.

5.Fold the end dough over in a tri-fold to form a 7cm to 8cm strip,and then cut into  2cm to 3cm strips.loosen the noodle with some flour,ready to cook. (or use a pasta machine to cut the noodle)

STIR -FRIED SQUIDS IN CHILLI SAUCE

This squid taste delicious and easy to cook,I prefer a dried gravy.

STIR-FRIED SQUIDS IN CHILLI SAUCE

Ingredients;
300g squid,cut into ring shapes,blanced
1 tbsp chopped garlic
50g dried shrimp,soaked
4 chilli padi, diced
3 tbsp garlic chilisauce
1/2 tsp curry powder

Seasoning;
1/2 tsp salt
1/2 tsp sugar
1 tsp light soya soy

Method;
1. Heat up 3 tbsp oil,saute garlic until fragrant. Add in dried shrimp and fry until crispy. Add in chilli
padi,chilli sauce,curry powder and mix well.

2.put in squid and seasoning .Mix well and dish up.

ZONG ZI (RICE DUMPLING)

The dumpling festival ( Duan wu Jie ) fall on 2nd june 2014 is celebrated by chinese worldwide.
Zong zi or rice dumpling is made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves.I still prefer the traditional zong zi.All prices for the ingredients  are very expensive.
When I was at the grocery shop at the counter paying,at the corner that is a bag of dried chestnut i was looking  at,the lady boss offered to sell me the broken pieces of chestnut 400 g for $18.00.I immediately took it.  The whole dried chestnut  cost a kilo $55.00 to $60.00.

ZONG ZI (RICE DUMPLING)

Ingredients; for rice
1 1/2 glutinous rice
fish sauce 4 tbsp
1/2 bowl finely sliced shallot
2 tbsp black soy sauce.
salt 3 tsp
msg 2 tsp
White peper powder 3 tsp full
five spice powder 3tsp level
some hem string (soaked in water until you want to use)

Method;
soak rice overnite,the next day ,drain off the water and wash many time till the water is clear.
Drain the rice on colandar and let the water drip dry.In a wok add 3/4 bowl of oil to fry the shallot till golden brown,add in the rice,black soy sauce,fish sauce,msg ,five spice powder,white pepper powder
and stir well all well mixed and fry a bit longer ,so that the rice absord the flavour.

Ingredients;For filling Make a day ahead and put into fridge
I kg pork belly,skin off the skin,cut into 1 inch chunk and blanch in hot boiling water,drain.
In a hot wok,add 2 tbsp of cooking oil,put in 5 garlic peel and smashed ,add in the pork belly , 1 tbsp black soy sauce, 1 tbsp oyster sauce,1 tbsp light soy asuce,1 tbsp sugar,stir fry well mixed and cook till the gravy is dry.( taste for saltiness and the sweet to your preference).Dish out and put aside
(cut the pork belly into 30pieces)

Mushroom;30 pcs of dried mushroom soaked in water till soften and cut off the stem.A pieces of mushroom i cut into 3 or 4 strips.(your prefer,can use whole or cut into two or either buy the smaller pcs).In a wok,heat 1 tbsp of oil,add in the mushroom,1/2tbsp black soy sauce,1 tps msg,1tbsp fish sauce and add enough water to simmer till the gravy is dry.dish out and put aside.

Dried chestnut;30 whole dried chestnut ( I use the broken piece400g).Soak in water for half a day,use a sharp object or a pin to dig out the bit of red colour skin.Then put in a pot of water to cook till cooked.( I took an hour)when you see the water is about to dry add a few tbsp of sugar,mix well and cook till dry,don't burn.Dish out.In a wok,add a tbsp of oil,put in the cooked chestnut to stir fry and dish on to a plate set aside.

Dried shrimp: 300g dried shrimp soaked in water till soft ,drain.In a wok,heat 2tbp of oil,put in the dried shrimp to fry until fragrant.dish on to a plate,put aside.

Bamboo leaves; 250g dried bamboo leaves,trim off the sharp end with scissors.Large pot filled with water,add 1 tsp sodium benzoate stir to mix well,put in the bamboo leaves bring to a boil and for 15 minutes,off the heat.drain off the water.use a large basin filled with water a clean towel  to clean every leaves.Throw away the water and wash another time,then use a dry towel to wipe the bamboo leaves and put into a large plate or colandar.(use sodium benzoate to cook the bamboo leaves ,so that the rice won't stick to the leaves).

Method for wrapping;

1.take two leaves overlap, shape into a cone and place a tbsp of rice inside,1 tsp dried shrimp,a pcs of pork belly ,one cook chestnut,mushroom.
2.cover with 2 heaped tbsp of rice,press to compress and wrap up into a triangular shape.secure with hemp string.
3.once all the dumplings are wrapped place into a boiling stockpot with sufficient water  to cover dumplings.cook for 2 hours adding more hot water should water level goes down.

MANGO RICE

Mango rice is a thai dessert and was my children favourite dessert.I saw lot of fruit stall selling different kind of mango and it was quite cheap.a kilo cost $3.50 to $4.00. All the mangoes is from thailand. I bought 2 kilo.

MANGO RICE

Ingredients A
200g glutinous rice
1 tsp lime juice
2 pieces banana leaves (washed,pat dry)
3 pieces pandan leaves (washed,knotted)
some mango (peeled,cut into cubes0

Ingredients B; (mix together)
110g coconut milk
1 tbsp sugar
1/4 tsp salt

Ingredients C;
180 coconut (thick coconut milk)
4tbsp sugar (adjust to your taste)
1/4 tsp salt

Preparation
1.wash glutinous rice and drain.put in a deep container,pour in enough water and lime juice to cover the rice and sir well.Allow the rice to soak overnite.
2.Boil ingredients c at low heat and cook until it about to boil and off the heat immediately.

Method;
1.Drain glutinous rice thoroughly.Line the base os seamer with a banana leaf and spread in the glutinous rice ,pandan leaves knots and steam over high heat for 30 minutes.
1.Transfer the glutinous rice to a big bowl and mix thoroughly with ingrdeints B while the rice is still hot.transfer rice to the steamer again and steam for 5 minutes to 10 minutes at medium heat.
3.Arrange the rice in a plate with some cut mango.pour thick coconut milk onto the rice.
1/4 tsp salt

DRIED FRY PRAWN

 

DRIED FRY PRAWN

Ingredients;

500g small fresh prawns

2 large onion,sliced and cut into small square

3 cloves,minced

1 tsp chilli powder

2 tsp turmeric powder

3 potatoes peeled and cut into cubes

1-2 tbsp tomato paste

salt to taste

4 tbsp oil

Method;

1.deep fry the potatoes till cooked,dish out and drain.

2.season prawn with turmeric powder,chilli powder, salt.

3.heat oil in wok,fry garlic ,onion till soft add in the potatoes and prawn and stir in the tomato paste.

4.Give a quick stir fry and cook until the gravy is thick and dry.

CRACKER PORK CHOP

This pork chop using cream crackers and is everyone childhood favourite food in my time.
Is a simple dish that the meat have to marinate first and coat with the crushed cream cracker.

CRACKER PORK CHOP

Ingredients;
300 g lean meat
10 pieces cream crackers (crushed)
Marinade;
1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1/4 tsp bicarbonate of soda
1 tbsp tapioca flour
1 tsp sugar
1 egg beaten slightly (for dipping)


Method;
1.cut the pork chop into convenient thick slices,tenderise the meat with a mallet.season it with the marinate,marinate for 30 minutes

2.dip the pork chop in egg and coated with crushed cream cracker,deep fry in the hot oil over high heat until cooked and golden in colour.remove and drain.
Note;You can just use salt,msg and pepper powder to marinate.adjust acording to your taste.As well is also taste nice.

BANANA CAKE

 

 

 Is a soft and moist banana cake.I double the recipes and is my first time using this recipes.

I make a square cake pan and another 6 muffin cup.That evening I gave two to my friend to taste.

The next day,she phone to ask me over to her house to teach her.She bought all the ingredients,

I gave her some muffin cup,when the banana cake came out from the oven,she was so happy .

And the cake pan banana cake ,I gave to my sister in law for offering to the ancestor.

BANANA CAKE

source;agnes chang cook book

Ingredients;

180g butter /margarine

180g castor sugar

2 eggs

4 ripe bananas,coarsely mashed to get 1 cup

1/8 banana essence,Optional

2 tbsp fresh milk mixed with 1 tbsp lemon juice

Ingredients;A

240g plain flour

1 tsp baking powder

1 tsp baking soda

Decoration; 2 ripe bananas sliced,1/2 lime juice /lemon juice

Method;

1.cream butter and castor sugar till light,add eggs one at a time,beating well after each addition.

2.mix in mashed bananas,bananas essence,sour milk and ingredients A till well combined.

3.pour into a greased and line 25cm x 15 cm /10" x 6" loaf tin or paper cups.

4.squeeze lime juice over bananas slice,arrange bananas slices on top of the cake decoration.

5.Bake in a preheated oven at 180C for about 20-25 min till cooked and golden brown.

6.remove cake from the oven and leave to cool before serving.

IKAN TONGGOL IN COCONUT GRAVY

 

 on 20th may,we send my eldest son to kampar for his studies in utar university .my girl followed us and we stop in K.L.setapak to my daughter former apartment to collected a removable plastic cabinet and bring to kampar.We reached kampar at around 1.00pm we put his luggage and thing in his rented apartment shared by two friend, helped him to clean the room and unpacked.I met his housemate 'mum was aslo there teaching his son to use the washing machine and she has been staying for a nite or two at the apartment.hubby,my daughter and i stayed in budget hotel for two nite. The next day we went to utar university for his registration.Noon we have free time ,we went to Ipoh town,we visit the sam poh tong cave ,around the town and back to kampar in the evening.The first two day hubby bring him around kampar old town,the morning market,places to eat,railway station,bus station and how to recognise the way to all these places.last place is the west lake in kampar near the universtiy,the pasar malam,is very busy town ,lot of shophouse and youngster hang around place.he lives in east lake,quiet area.The third day,we have breakfast and after that we bring him to gdex courier express to collect his motorbike and he rode back on his own and we proceed our journey back to k.l setapak and stop at my daughter apartment to collected her thing and luggage to bring home.

IKAN TONGOL IN COCONUT GRAVY

Ingredients;

3 or 4 slices ikan tonggol (can use any kind of fishes)

10-20chilli padi

1 inch fresh turmeric

2 stalk serai

1 cup anchovy (ikan bilis)

1 grated coconut

salt to taste.

method;

1.Blend the chilli padi,fresh turmeric,serai,ikan bilis into a fine paste.

2.Squeeze the coconut with enough water to make about 3cups of coconut milk.

3.Wash the fish slice.In a pot add in the coconut milk,the blended paste,bring to a boil,and add in the fish slice and simmer till the fish is cooked,add salt to tase.

4.serve with a bowl of rice.

UNRIPE JACKFRUIT IN COCONUT GRAVY

 

This is unripe jackfruit to cook in coconut gravy.My mum indonesia maid teaches us to cook this dishe adding spices,more fragrant.The unripe jackfruit you get in the pasar tani.last few year , buy a round pieces cost a dollar.Now they weight in kilo, three dollar per kilo.Is a malay dishes.My family loves it.

UNRIPE JACKFRUIT IN COCONUT GRAVY.

Ingredienrs;

1 round pieces unripe jackfruits.(cut off the outer green layer)

1 stalk serai (sliced)

1 tsp cumin seed

1 tsp aniseed seed

1 tsp coriander seed

1 tbsp dried shrimp

5 red chilli padi

4 red shallot

1 grated coconut add three cup of water to squeeze (depend on how thick you want your gravy)

method;

1.cut the unripe jackfruit in big chunk Put in a big pot of water and add in the unripe jackfruit ,bring to a boil and cook till soft.Drain,put aside.

2.In a blender,put in serai ,cumin seed,aniseed seed,coriander seed, dried shrimp,chilli padi,red shallot.blend till smooth paste.

3.In a pot add a tbsp of oil,fry the grounded ingredients till fragrant and add in the cooked jackfruit and the coconut gravy,bring to a boil and simmer for 1 min.off the heat.

 

BUTTER CHEESE BUN

Make some bread for tea time and breakfast.I followed another bread recipe.I used cheddar cheese slice ,my youngest son favourite.He love to eat cheese,yoghurt,fresh milk.you have to test your instant yeast whether is still active or not..put a tsp of yeast and 1tbsp warm water,after a short while,seen bubbles appear,prove it is still active,can use right away.


BUTTER BUN DOUGH

Ingredients (A)
500g hight protein flour
7g salt
80g caster sugar
8 g instant yeast
Ingredients(B)
250g cold fresh milk
1nos(50g) egg
Ingredients (C)
60g butter

Method;
1.combine all ingredients(A) i the electric mixer with dough hook at low speed,blend together for 1 minute.add in fresh milk,mix on medium speed to developthe dough for 3-4 minutes
2.put in butter and continue mixing for 8-10 minutes until the dough is fully developed.
3.remove the dough on the table,round up the dough and placed into a greased pot or container to rise in a warm place for 1 hour until dough in bulk.

Butter cheese bun
Ingredients;
1/2 portion butter bun dough
1 no eg (beaten)
100g butter (cubed)
4-6 cheese slice(cut each into 2)
80g caster sugar

Method;
1.Divide the dough into 60g pieces,round up the dough and rest for 5 minute.
2.Press down and roll each dough out with a rolling pin.Place in a piece of butter,gently with the tips of your fingers fold in the dough to form into oval shapes.arrange on a greased baking tray,prove
the dough for 1 hour.
3.brush dough with beaten egg and top with cheese slice,sprinkle with some sugar.bake in a preheated oven at 190C for 12-13 minutes until glossy and golden brown.remove and cool on a wire rack.

SPICY SWEET SOUR PRAWNS

I bought 400g local catch prawns,and  I cook this sweet  sour prawn  using very simple ingredients.
Very delicious ,easy and short time to cook.

SPICY SWEET SOUR PRAWNS

Ingredients;
400g medium size prawns
2 tbsp oil
2 red chillies ,sliced
1 onion,sliced

Ingredients A (pounded)
3 red chilli
100g shallot
3 pips garlic
150ml water

seasoning;
3 tbsp Thai chilli sauce (maggi brand)
2 tbsp tomato sauce
2 tbsp white vinegar
1 1/2 tbsp sugar

Method;
1.Heat up oil,saute ingredients A till fragrant. Add in red chilli,onion and stir fry till aromatic.
2.Add in prawns and stir well. Pour in water and bring to a boil.Add in seasoning and stir fry till well
   mixed.Dish up.
3.serve hot with rice.

FRY SAMBAL SPANISH MACKEREL

My favourite dishes,I love the stuffed chilli paste,simple home cooked fish that every family know how to cook.can use ikan kembong or ikan selar.

FRY SAMBAL SPANISH MACKEREL

Ingredients;
3 spanish mackerel
sambal ingredients;
6 shallot
2 pips garlic
3 tbsp blended dried chilli paste (soak some dried chilli till soft and blended to paste)
1 stalk lemongrass,
1 inch belacan
1 tbsp dried shrimp (soak for 2 min ,drain)
marinate ;
some salt
cooking oil for deep fry
method;
1.remove inner organs of fish,wash clean,use knife to slice open the part of fish stomach,but do not
   cut off,use marinate salt to smear on the fish,set aside.
2.Blend all sambal ingrdients until become smooth paste.heat  1 tbsp of cooking oil in the wok,when
   the oil is hot,add in the sambal ingredients to fryslightly fragrant.dish up.Divide the sambal paste
    equally and stuff into the fish's sliced cut stomach.
3.Heat oil in wok,shallow -fry over medium heat until fish turns golden yellows and and flip the other
   to fry till golden yellow colours and cook thoroughly,dish out and serve.

CHIVES WITH GLASS NOODLE

CHIVES WITH GLASS NOODLE

Ingredients;
50g glass noodles (soak in water till soften,drain)
10g shredded dried squids
30g dried shrimps
100g chinese chives ( sectioned )
1 tsp chopped garlic

seasonings;
1/2 tsp light soy sauce
1/2 tbsp oyster sauce
1 tsp sugar
1/2  tsp pepper
1 tsp chicken stock granules
1 tbsp shaoxing wine

method;
1.Heat up 2 tbsp oil in the hot oil,saute chopped garlic,dried shrimps and shredded dried squids
   until fragrant.Add in glass noodles and chinese chive,toss well.

2.Add in seasoning and water.keep stirring over high heat until the sauce is almost absorbed.Dish up and serve hot.

BRAISED CHICKEN FEET WITH BLACK BEAN SAUCE

Braised chicken feet is among one of dim sum snack.to save time,you can buy the ready made fried chicken feet sold in the market.

BRAISED CHICKEN FEET WITH BLACK BEANS GARLIC SAUCE

Ingredients
12 chicken feet,cleaned and cut into 1/2
1/2 tbsp dark soy sauce
5 cups oil for deep frying

Ingredients A;
1 tbsp chopped garlic
1 1/2 black bean garlic sauce ( buy lee kum kee brand)
1 tbsp oyster sauce

Ingredients B;
1 tbsp chinese cooking wine
1/2 tsp sesame oil
1/4 tsp pepper

Ingredients;
375ml (1 1/2 cups) water
1 tspcornflour,add 1 tbsp water,for thickening
some spring onion,red chilli as garnishing
Garlic (optional)

Method;
Blanch chicken feet in boiling water for 3 minutes.Dish  and drain.Mix with dark soy sauce while still very hot.

Heat up oil,deep fry chicken feet in smoky oil until golden brown.dish and soak in cold water for  1 hour.( be careful when frying,the oil will splash )

Heat up 2 tbsp oil,saute A until fragrant,add chicken feet,b and stir well.Pour in C and bring to boil.Lower heat and cook until chicken feet are tender.

thicken with corn flour water,taste and dish up.Garnish with spring onion and red chilli

FRIED CHICKEN WING

yesterday morning I prepared lunch for my son .before I went to the jamgon kontrul centre to help preparing for the coming vesak day.I told him I will be back around 4.00pm to cook dinner.I reached
home at 5.00pm , my eldest son,Said mom don't need to cook , he celebrated mother day for me and
paid for the family dinner ,he just got his salary working partime.He will be going for a degree in utar university soon.

FRIED CHICKEN WING

10 pc chicken joint
1 tsp salt
1 tsp pepper
1 tsp msg
some flour for coating
some cooking oil for deep frying

Method.
In a big bowl put in the chicken joint,add in salt ,pepper msg and mix well, marinating for 1 hour.
Heat a wok with some cooking oil,Take a pices of chicken joint and coat in the dry flour evenly.
Put in the wok to fry until golden brown using medium heat.Have to fry till the meat is dry,not moist.

CHICKEN MACARONI SOUP

Last month ,my daughter back for her study weeks,Once she is back she never study,going out with her friend for breakfast,lunch ,jogging etc.She won't stay the whole week,reserved the last three day back to K.L. then Only she will open her book to read.This is her last semester to completed her Degrees.After the last semester exam,she will be going with a group of friend to P.langkawi.
She was in the kitchen helping me,and saying she miss this Macaroni soup,I told her if she wants me to cook for her,she will have to buy the ingredients for me,she agrees.

CHICKEN MACARONI SOUP

100g macaroni
1.5 litres water
1 big chicken thigh
1 slices ginger
salt to taste

Garnish;
crisp fried shallot
fresh corriander leaves
1 stalk spring onion
white pepper powder
Sliced red chilli in 3 tbsp light soysauce for dipping
some croutons.

To make croutons
To make croutons,trims crusts off  slightly of white bread and cut into small cubes
heat some oil using medium heat,when oil is hot,add cubes and fry,stirring constantly,until brown.
Drain on kitchen towel and store in an air tight container until serving time.

Method;
1.Bring half of the water to a rolling boil in a big pot,submerge the chicken in it and bring to a boil.
  Partially cover and simmer steadily for 20 min,then cover tightly,switch off heat and let stand 30min
 2.Transfer chicken to a plate,let cool slightly.discard the skin and peel meat from bones,shred meat finely and set aside.reserve the boil water.
3.Sieve the reserve boil water through a mesh,return bones to the pot with slices ginger and remaining water,then partially cover and simmer for 30 mins or until soup has reduced slightly and is flavourful.season with salt to taste.
4.In another pot of boiling water cook macaroni ,according to packet instruction.
5.To serve,put the cook macaroni and shredded chicken into a bowls and ladle soup over and put some garnish on top.

FRY PRAWN

This is just freshly caught prawns ,the fisherman handed roughly about 2 kg of his catch to sell to the fish shop.I stand aside first,waiting for the fish owner sorting out the bag of fish and prawns.
I told the boss,I want this white shell prawns weight 400g cost $18.00.This is the only prawns the fisherman caught,the rest is very small fishes.Life of the a fisherman is not easy.went out to sea the whole day and the catches so little. I Went home, straight away I cook this simple dish.

FRY PRAWN

I cleaned the prawns and trimmed it.In a dry wok using medium heat,when the wok is hot,I throw all the prawns,add a pinch of salt,give a quick stir and covered it for a minutes or until the prawns turn pink and cook.Dishes and serve.

DEEP FRY CAULIFLOWER

Is a simple home cooked meal for children who don't like to eat this vegetables.They love deep fry food

DEEP FRY CAULIFLOWER

Ingredients;
200g cauliflower (cut into pieces)
1 tbsp crushed black pepper
1 tbsp chopped fresh coriander leaves
Batter;
4 tbsp tapioca flour
5 tbsp plain flour
1/2 tsp
1 tbsp cooking oil
1/4 tsp bicarbonate of soda
1/2 tsp black pepper powder
5-6 tbsp water (add water if too thick)
Method;
1.combine the batter ingredients,add in cauliflower pieces and crushed blackpepper,mix well.
2.Heat up oil,when oil is hot,deep fry over high heat until golden brown and crispy.Dish up and
serve hot.
Note;Adjust the batter ,if batter too thin,add a tbsp of flour)

HOT DOG BUN

My young son requested me to make homemade bread for quite sometimes.since I have the times,Just
bought a packet of hot dog sausages,butter,a kilo of high protein flour.He prefect homemake bread.

HOT DOG BUN

BASIC SWEET BUN DOUGH
Ingredients;
A: 400g high protein flour,sift
      100g low protein flour,sifted ( I used all purpose flour)
       10g milk powder
      100 castor sugar
       1 tsp salt
       1 tbsp instant yeast
       1 egg
        220ml fresh milk / (or water )
B;  75g butter
Method;
1.put all ingredients A into a bowl and mix into a smooth dough.Slowly add in water until the dough won't stick your hand,(remember,not too soft or hard dough ,sometimes it won't use 220ml water ,maybe less)
2.Add B and continue to knead until gluten has developed and it can be strectched into a very thin
   layer.( Take a lump of dough use your hand to stretched into thin layer,If you cannot strectched into
   thin layer,knead again until you get the thin layer.)
3.Cover with a pcs damp cloth and leave to rise until it doubles in bulk.( about an hour).
4 .punch down and knead again until smooth.
5.divide into desired portions and shape into bun.

Shaping the bun
1.Divide dough into 60gm each.shape into rounds.leave to rest for 5 min.
2.flatten the dough into long shape.place a pieces of hot dog in the middle of the dough.cut five lines on the right and left sides of the dough.
Fold the left part to the right and fold the right part to the left to make pliated pattern.Place the
dough onto the baking tray.leave to rest for 35 mins or till double in size.
3.Brush with some egg  and bake at 190c in the middle of the oven for 10-15 mins or till golden brown.
    
      

BAKED SPICY SQUID

The other day hubby 's friend help us to apply for my son stpm intake.The education department staff asks for my son original IC,we did not gave him .can't apply. Today hubby went again to the education department with his friend.this time we bring all the school certificates,result slip. when at the counter,the lady told  my hubby to apply online and gave us the form to fill and have the former school master signature and handed back.I don't know why on that day hubby friend went to apply,they should have told him the procedure to apply,but they do not.Today they did not asks for the IC or any document.Just that simple.

BAKED SPICY SQUID

Ingredients;
1/2 kg squid ( cleaned)
2 tbsp light soy sauce
3 tbsp lime juice
2 tsp turmeric
some salt to taste
2 tbsp butter
Marinade ( ground)
4 red chillies,
4 chilli padi
2 cloves galic
1 tsp white pepper corns
1 tsp sugar

Method;
1.Mix squid with marinated  for a few hours in a chiller.
2.Wrap in aluminum foil and put into the oven to bake for 30 minutes.

DEEP FRIED PRAWNS FRITTERS

At the fish shop,on the floor there is a middle pail full of freshly caught small shrimp,I bought a kilo of this small shrimp and some other fishes.this small shrimp usually use to cook prawns fritters.Goes with some chilli sauce.This is thick version of prawns fritters.can use all purpose flour/add some baking powder to it.

DEEP FRIED PRAWN FRITTERS

Batter;
300g self raising flour,sifted
3 eggs
350ml water
1 tsp salt
1 tsp chicken stock granules

Ingredients; A
200g prawn meat,dice ( I add more )
1 big onion chopped
2 stalks spring oinion,chopped

Ingredients B;
some whole prawns as decorating
5 cup of cooking oil

Method;
1.Batter : mix all the ingredients and stir well mixed,Add A and stir until well combined.
2.Heat up oil for deep frying,dip ladle in the hot oil for 1 min to heat up.
3.spoon batter into ladle until full and arrange one or two prawns on top .dip ladle into the hot oil and deep fry until the batter can leave the ladle,continue to fry until golden brown.dish and drain
4.serve hot with chilli sauce.

SIMMERRED TROTTER

Yesterday nite we attended a charity dinner organised by golf club and the commercial house.First class per table dinner is $2,000.00 and the lowest is $600.00.All beer and liquor drink is not included
liquor price start from the price $200.00 to $  2,000.00.A bottle of beer around $ 20.00.The money all goes to donation to the chinese high school ,build more class room and scholarship for the poor family.Is a boring dinner for me, in the middle of the dinner,there is another auction for the Limited edition jonnie walker blue label limited 100 bottles only.the last 7 bottles was donated by genting group was auction for $35,000.00.Dinner start at 7.00pm, on stages they gave some speech before starting  the first plate of dish and there is a lion show and etc. we left the dinner around 10.45 pm,we are tired,I do not know what time is ended.There are about 100 plus table,all full.

SIMMERRED TROTTER

Ingredients;
1 no.(about 1.5 kg) pig trotter
8 cloves garlic (slightly flatten)
10g fresh ginger slices
1 tbsp shaoxing wine
1 litres water

seasoning;
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sesame oil
2 tbsp dark soy sauce
10g rock sugar
1 1/2 tsp five spice powder

Method;

1.Rinse pig 's trotter and cut into pieces,Blanch it in hot boiling water for 15 minutes.dish up,rinse and drain
2.heat up 2 tbsp oil inthe preheat wok to saute garlic and ginger ovwe low heat until fragrant.Add in the pig trotterpieces and seasoning,stirring constanly over high heat until well combined and aromatic.
3.pour in water ,bring to a boil,covered and simmer over a low heat for 40 minutes or until the pig trotter pieces are tender and the gravy is thicken.next scatter the shaoxing wine.mix well.serve hot.