FLOWER CRAB CONGEE

I used overnite rice to cook this congee,bought some flower crab at the local fish shop,The flower crab ,when touched ,it still moved a bit.It suitable to cook this congee while still fresh.

FLOWER CRAB CONGEE
Ingredients;
1 rice bowl  cook rice (use overnite cook rice)
2 rice bowl of water or more (adjust the amount)
3 slices ginger
1 tbsp fish sauce
1 stalk fresh corriander leaves,chop ( reserved the root,wash clean)
A pinch of msg (optional)
A drop of eseame oil

Method;
Rinse the rice,put in a small pot,2 bowl rice of water together, ginger sliced and corriander root bring to  a boil,reduce medium low ,add in fish sauce cook for a minutes,add in flower crab,white pepper
powder,msg cook till the flower crab is cooked,add a drop of sesame oil.Serve on a bowl, Top with fresh corriander leaves.

GREEN BEAN MOONCAKE

Today I wrote down the secret recipe to share with everyone.I don't think many people will interest in making this teochew traditional green bean mooncake.Second or third generation of teowchew do not know how to make or have eaten this greenbean mooncake.This recipe  will be lost,I asked my eldest sister permission to let me pass the recipe ,we can't bring it to our grave.It pain staking taking down the notes and the processed of making it.I try my very best taking down the notes .

GREEN BEAN MOONCAKES

Ingredients;
3 kg green bean
2 kg of sugar
maltose sugar 2 tbspful
4 cup water ( 1 liter)
Pork lard 1 rice bowlful
a few drop of yellow colouring.

For filling; 1 kg red bean paste,roll into a small ball,flatten a bit.

First before making this greenbean mooncake,you must have this plastic mould ,.without this you mould,you can't make it.This was left by my late mother,we have only 10 left.In the early 70, a few teochew aunty bought the plastic mould from bangkok and sold to them.In the year 2012,my father sister-in law and two relative accompany my dad back to this hometown ,teng hai.In guandong Province,In a town of shantou,a few  shop  sold this plastic mould during the mid atumn festival when my dad was there.My dad do not bought any,since all the children are not interested making this green bean mooncake.

The picture on top,is cooked green bean.Cook the green bean in a big pot with more water,bring to a boil,reduce to medium heat,cook till every grain of the green bean till puff up,but not split open or overcook.Drain,put into a big bamboo tray,pour in some,use hand spread the bean thinly and evenly put in the open air to dry in the hot sun for a week or more day to dry.Take a few green bean in your hand rub the bean together if easily split into two.Move to the next step

If you have the traditional stone grinding,put a hand ful in the hole and turn and push the stone handle till it split in two.If you do not have,use a rolling pin,put a handful on the table top and roll still it split in two.fan off the skin. The less skin the better,have a clean yellow bean.Cannot use the bean to cook the lek tau suan for this mooncake,it a failure,we have try it.

We took the split green bean to a indian shop who specialised in grinding any spices to powder.We told the indian man to grind a few time in order to get the finest powder. have to use the finest wire mesh to sieve through.discard the rough bit.and weight the powder.Roughly near 2 kilo green bean
powder. You have know how much the powder is,then only you know how much to cook the syrup.
This is the important  step

In a big , high pot.add in the sugar and water bring to a boil,switch to medium low heat,using long wooden spoon to stir till tiny bubbles appear.add a few drop of yellow coluring

Keep stirring till biggest bubbles appear,do not cook to a caramelise stage,add in the pork lard and maltose sugar .keep stirring.next step, how to check whether it was ready or not.

Take a bowl of water to check,drip a drop of the cooked syrup into the bowl.it should not be dispersed and should be a soft dough that can be push.( check a few time to get the soft dough)
The most important step  to determined your green bean powder.

Remove the pot of cooked syrup and put into a big basin of tap water,keep stirring till is cold and turn to a thick paste. If really too thick,take half a cup of hot water add in and stir to combine well.
The cold syrup should be thick,soft like.let it cool.Make a day ahead or make on the same day

In a big basin add in the green bean powder,the cool cook syrup,use hand to rub till resembles
breadcrumb mix evenly combines

 Take a small batch of the mix green bean powder on the table top,use a big heavy rolling pin and roll over the green bean really flat use some strength,push to the top make sure the green bean powder

all have been roll flat a few times.then take a big bamboo tray with medium holes ,put the ready roll green bean powder on to it,use hand to rub and as well sieve to a loose powder.(make a few batch)

ready to assembles,take the plastic mould outer cast,put in some green bean powder,add a small ball
of red bean paste,flatten.( forgot to take a picture of it.).

 take some green bean flour put on top,use one finger to level it,put the top cover mould .

push the surrounding flour aside ,use your right palm put on the top and press down with some strength and at the same time use left hand to turn round,press one time,turn round to make sure the green bean mooncakes is firm enough.

use both left  and right thumb to push down the top and slowly lift up the round mould.
use two finger lift the bottom two sides and put into a big round bamboo tray,becareful when lifting,cos the edges will loose a bit.

Heat a big wok with some water ,cover the lid and bring to a boil.Use a round aluminum tray with hole,put a pieces of clean cotton cloth,arrange the green bean mooncakes and space it and put in to steam for 3-5 minutes.Don't over steam,it will crack .(cut a pieces of the cloth to the size of the tray.)

on another  table top place two layer of white cotton on it,once it cook left to cool for a 1 minutes and
place pcs by pcs on the white cotton cloth.let it absorb the heat and cool thoroughly before packing into boxes.Dip a toohpick with some red colouring and dot on the top.

packed into boxes and kept in the room temperature for a few day,after that kept in the fridge.it can last a month.eat it cool,very nice and moist,You can reheat by steaming for a min or two .Came out,very soft.Don't copy my picture and gave credit to my blog.

TAPIOCA KUIH

Tapioca kuih is southeast asia dessert. I have used this recipe numerous time by steaming it.The original recied called for oven bake.First time I bake this tapioca kuih.

TAPIOCA KUIH

Ingredients;
500g grated tapioca
160g sugar
120ml thick coconut (from 1/2 grated coconut)
1 egg
50g melted butter
1/2 tsp salt
1/2 tsp vanilla essence (optional)
1 piece banana leaf,for lining the tin

Method;
1.line a 20cm square tin or mould baking tin with softened banana leaf
2.mix all the ingredients in a mixing bowl until well combined.pour into the lined baking tin.
3.bake in a preheat oven at 190 c for about 45 minutes until golden brown.
4.Remove and leave to cool compeletely before cutting into pieces.
Note;banana leaves blanch in hot water/put on the gas stove to heat till soft or use a cloth on top of the banana leaves iron it till soft,

GORENG PISANG / BANANAS FRITTER

A popular snack goreng pisang or banana fritter in malaysia.Lot of people love to eat this goreng pisang.My neighbour gave me this bunch of banana, pisang kapur from her own garden. Nowaday this pisang kapur is quite expensive,a kilo cost $4-$5.00 , is suitable for deep frying and taste yummy
I bought a packet of this ready make flour mixture for deep fry .Is crispy and fragrant .

GORENG PISANG
1 bunch banana ( pisang Kapur)
1 packet of adabi tepung goreng flour ( I used half a pack)
pinch of salt
some water for mixing.

Method;
Peeled off the banana skin,cut into halve.put aside.In a big bowl,pour in half a packet of adabi tepung goreng flour , add salt and  water slowly to get a sticky paste and use a spoon to stir well.(The batter should be not to  thick or watery ) adjust yourself.Heat a big wok with clean cooking oil,using medium heat,when the oil is hot,take a pieces of banana coat with flour batter and put into the wok of hot oil ,switch to high heat ,deep fry till goledn brown,.finished deep frying thw whole bunch of bananas.serve while hot .

THAI PORK BELLY CURRY

Just watch the new from t.v,malaysia money still drop.cost of everything is up.Indonesia clear their land for planting the palm tree by burnting their land causing the fire spreading non stop for coming to a month.It will continue on till next month.The haze is very bad in malaysia and singapore. Sometime when step out of the house,you can smell the burnting smell from the air.

THAI PORK BELLY CURRY
source ; sbs food

Ingredients;
1/2 kg pork belly
1 tbsp chilli sauce
1 tbsp kicap manis
1 tsp ground turmeric
2 tbsp garam masala
2 tbsp oil
12 shallot,quartered
20 small garlic,peeled
1/4 cup grated ginger
Tamarind juice,sugar,salt to taste

Chilli paste;
10 small red chilli
2 shallot,sliced
3 garlic,sliced
1 tsp salt

Method;
using a mortar and pestle,pound the chilli paste ingredients to a paste,set aside.
wash the pork,cut into 2 cm chunks,combine with chilli paste,chilli sauce,kicap manis,,turmeric
and garam masala.Heat oil in a deep saucepan over medium heat add in the pork mixture and cook stirring once or twice for 5 min or until fragrant.add enough water to cover the pork,bring to a simmer,then reduce to low until almost all the water evaporates.The fat rises and the pork is tender.If the water evaporates quickly,add more.Add the shallot,garlic,ginger and cook until tender about 10 minutes.season to taste with tamarind juice,sugar,salt. serve with rice.

DRIED NOODLES

Simple homecook noodles,use pork lard taste much delicious .Have to cooked the chilli paste first or make a day earlier. Add any seafood to your liking. Everyone in malaysia grows up with eating noodles at any time of the day,for breakfast,lunch or dinner. It a comfort food and delicious.

DRIED NOODLES

Ingredients;for the chilli paste
16 dried chillis (soaked in hot water till soft)
6 shallot
1 tbsp dried shrimp (soaked in water for 1 min)
1 cm belacan/shrimp paste
2 clove garlic
1/2 tsp sugar ( optional)

Cooking the chilli paste ;
cut the dried chillies to small pcs,roughly sliced the shallot,garlic,belacan or shrimp paste,sugar all into blender to blend to a fine paste.( add a tbsp of water to easy blendder).Heat a wok with a few tbsp oil,add in the paste to stir fry till the oil appear on the surface and cook. put aside for later use.

Ingredients;
200 yellow noodle or homemade noodles
2 pieces dried mushroom,soaked in hot water till soft,drain,squeeze out the water
2 stalk sawi(mustard green ,cut into 2 section)
100g lean pork , wash drain sliced thinly ,marinade with pinch of salt and some cornflour

Seasoning sauce;
1 tbsp dark soy sauce
1/2 tsp light soy sauce
1 tbsp cooked chilli paste
1 tbsp black vinegar
1/2 tbsp shallot oil or pork lard
a drop of sesame oil (optional)

Method;
in a dry wok,add a tbsp of oil,put in the mushroom to stir fry,add a / two drop of fish sauce to fry till
the mushroom absorbed the sauce and fragrant,off the heat. Bring a pot of water to boil,add in the noodle to cooked till soft,not mushy.drain it put aside. Put in the sawi vegetables to a quick blanch,drain,put aside. put in the marinade pork to a quick cook,drain put aside. Take a bigger bowl,put all the seasoning,mix well with a spoon and add in the noodle , give a quick toss with the
seasoning till well mixed. Arrange the noodle on a plate,place some sawi, mushroom,boiled meat on top and serve.

TAMARIND CHICKEN

On the 17-18th sept ,we joined 2 day -1 nite  tour group to batam island,indonesia included three meal,from johor bahru,pasir gudang ferry terminal to the island took an hour .The tourist guide took us round the island.we have a seafood lunch at the golden prawns restaurant,after lunch nearby the restaurant,there a small stages performance the kuda kumpang and a man eating broken glass,just 20 minutes,free of charges,every one gave some tips  A.few tourist places we visit are just nearby.From
nagoya town to our hotel took an hour to reached the hotel Batam View Beach Resort,hear that is the same chinese boss of golden prawn restaurant..The hotel have a nice,clean beautiful view facing the seaside.next to the hotel is a batam golf club.Further down the opposite side,there is a 5 star hotel facing the sea. Quiet and relaxing place for s short get away holiday.

TAMARIND CHICKEN
source;sbs food

Ingredients;
1 kg.chicken wing( I used chicken thigh)
3 tbsp cornflour starch
2 tbsp oil
1 fresh chilli,sliced
some chop fresh corriander leaves for garnish
pepper,salt and fresh lime juice mix together as a dipping sauce

Marinade
2 tsp salt
1 tbsp sugar
1 tsp pepper
1 tsp chicken stock powder
1 tsp sesame oil
1 tsp oyster sauce

Sauce;
100g tamarind paste soaked in 300 ml,hot water
2 tsp oil
1 tsp annatto seed ( I did not add)
1 clove garlic,finely fined sliced
1/3 cup sugar
1 tsp chicken stock
1 tsp salt
1 tsp pepper
1 tsp oyster sauce
1 tsp oyster sauce
2 tsp cornflour starch dissolved in 2 tbsp water

Method;
wash chicken wing ,dry with tea towel,prick with a fork to allow to penerate.Mix the ingredients and pour onto the chicken,rub all over evenly,refreigerate for 1 hour.

meanwhile prepared the tamarind .soak the tamarind pulp for 1 hour then press to strain through a sieve ( discard the pulp) put aside.

heat 2 tbsp of oil in a large non sticking pan over medium heat.dredge the marinaded the chicken wing with the 3 tbsp cornflour,fry the chicken until they become golden and cooked through.drain on
paper towel to remove excess oil.heat 2 tsp oil in another pan,add in the annatto seed,garlic,fry  until
garlic is golden.pour in the tamarind juice,sugar,chicken stock,salt,pepper,soy sauce,oyster sauce and cornflour,mix well and adjust the seasoning to suit.

Pour sauce over the chicken.serve and arnish with chilli and corriander leaves.If desired dip the chicken lightly into a mix of pepper,salt,lime juice.

STEAMED BUN /PAU

I make this pau for tea time  and lay on the kitchen table ,when hubby and son back,feel hungry,at least they have somthing to snack while dinner is not ready yet.

STEAMED BUN /PAU
source;fong journal

Ingredients; A
3g instant dry yeast
1 tsp plain flour
1 tsp sugar
1 tbsp water

Ingredients; B
125g plain flour ( both flour ,use all blue key flour)
125g hong kong flour
30g caster sugar
75ml  milk
60-70 ml water
1 tbsp baking powder
15g cooking oil

Filling; I bought ready make pandan paste 1/2 kg per pack

Method;
1.combine A to rest for 15 minutes
2.Mix A and B together except the cooking oil and mix well to form a dough,knead for 5 minutes
  (by mixer or by hand) to incorporate all the ingredients together.
3.Add cooking oil and knead for another 5 to 10 minutes into a smooth dough.
4.cover dough with plastic wrap or damp towel and rest for about 45 minutes ot till dough doubled.
5.Divide dough into 12 portion and wrap some filling in each bun.
6.shape bun and rest the bun for 45-50 minutes or until double in sizes.
7.steam the bun for 10 minutes over high heat,swtich to low heat for another minutes ,turn off  heat
   and keep cover for another minutes,before lift up the cover.

DEEP FRY TAPIOCA

Fried tapioca or cassava is an oldies snack.The tapioca must be "empuk" mean after frying it, have to be soft,like cottony.Take a pcs to deep fry or boil it first,,after it cook,take a pcs to eat,if it soft,go ahead with the cooking, If taste firm or hard,not sutiable for deep frying or boiled. Grated it and make into kuih.

DEEP FRY TAPIOCA
 
Ingredients;
1/2 kg tapioca
some sugar
cooking oil

method;
peeled off the outer layer skin.cut into two ot three section ,take one section and halved into four.
In a wok ,heat with hot cooking oil,high enough for deep fry .Take some cut tapioca and add in to deep fry till slightly brown,sprinkle some sugar on top of the tapioca and deep fry for a min till the sugar start to begin  dissolved,quickly dish out and drain.deep fry in a few batches.serve hot.

SAYUR LODEH

Sayur lodeh is a malay mixed vegetables cook in coconut milk with a few spices.Is a popular dish in
malaysia.,eating with  plain rice or nasi lemak and with sambal sotong sold in street stall ,loved by all
walks of life.

SAYUR LODEH

Ingredients;
100g long bean ( cut slant thin slice)
100g cabbage ( cut into 1 cm strip or tear to small pcs)
50g dry bean curd (soaked in water till soft and tear into two)
3 pcs taukwa ,cut into short 1 cm long
60g glass noodles (tang hoon)(soaked in water till soft,drain)
2 red chilli,deseed.cut into thin strip
1 small size sengkuang (Jicama),peeled and cut into thin strip
small fresh prawns (shelled) optional
 1 grated fresh coconut ( 250ml  thick coconut milk), (600ml thin santan)
1 stalk lemongrass,(bashed)
2 cm galangal,bashed
1/4 cawan cooking oil
salt to taste

Spices to blend to paste :
1tsp corriander seed
1/2 tsp cumin seed
2 cm fresh turmeric
5 clove garlic
6 small red shallot
15g dried shrimp (soaked for a min or 2)
2 buah keras
1 cm belacan/dried shrimp paste (optional)

Method;
1.wash all the vegetables,drain and cut according it.
2.heat a wok with cooking oil,saute the spices paste till aromatic,add in the lemongrass,galangal,
stir fry for 5 min .Then add in the thin coconut milk,stir well mix,bring to a boil.
3.add in all the vegetables,stir well for a min,add in the taukwa.soft dried bean curd,prawn,chilli
 for 5minutes,lower the heat,add in the thick santan,stir for a minutes,off the heat.serve.

TOMATO SALSA

I make this mexican salad and served as a dip or a relish and is eaten with as an accompaniment to almost any dish.I bought some fresh local medium size prawn as my youngest request to bake in oven.My hubby and son love this salad ,both of them finished the whole bowl of salsa.

TOMATO SALSA

Ingredients;
2 ripe red tomatos
1 medium red onion
1-2 cloves,crushed (optional)
2 tbsp fresh cilantro
1/2 red chilli or green chilli (optional)
finely grind of 1/2-1 lemon or lime
1-2 tbsp lemon juice
pepper powder

Method;
1.chop the tomatoes fairly finely and evenly and put into a bowl.They must be firm and a good strong red color for the best result,but if preferred,they may be peeled by placing them in boiling water for 20 second and then plunging into cold water.the skin should then slip off easily when they are nicked with a knife.

2.peel and thinly sliced the red onion and then cut into thin slanting slice.Add to the tomatoes with the garlic and cilantro and mix lightly.

3.remove the seeds from the red or green chilli then chop the flesh very finely.

4.Add in the lemon rind and huice to the salsa and mix well.transfer to a serving bowl and sprinkle with pepper.

MILKY MOONCAKE

For this mooncake paste,I use chickpea to make the mooncake filling The result came out taste good
and is more cheap than the lotus seed. The chickpea paste and the pastry skin is my first attempt to make it.I love it.The chickepeas paste look alike lotus paste.In taste not much different.

MILKY MOONCAKE

Ingredients; for pastry skin (25g)
60 g icing sugar
70g margarine /butter
1/2 tbsp golden syrup ( I used 1 tbsp)
30g-40g water
1 tsp vinegar
1/2 tsp soda bicarbonate
140g flour
35g custard powder

Method;
1.sieve flour and custard powder
2.whisk icing sugar,margarine and syrup evenly.Add in water and whisk evenly.then mix in vinegar,soda bicarbonate.slowly mix in the flour mixture to become soft  pastry.Dvide pastry 25g
3.Flatten pastry,place a filling on top.lightly push the pastry up,so that the filling is fully wrapped.
4.put the dough into mould and press it hardly.knock the four sides of the mould,unmould and place
it on baking tray.keep a distance in between of them.so that all the cakes are fully baked.
5.brush with egg,Place in a preheat oven at 190-200 degreec till lightyellowhish about 10 minutes.
remove and brushwith the second layer of beaten egg,set aside  for 5-10minutesthen bake again till golden brown,

CHICKPEA PASTE FOR MOONCAKE

Ingredients for filling (24g)
375 g chickpea
370g coarse sugar ( I use 300g)
250g oil
1 pcs ginger
40g flour
30g oil
25g almond slice (optional)
25g melon seed   (optional)

Caramel
1 tbsp sugar
1 tbsp oil

Method;
1.rinse and flatten ginger.Deep fry ginger in 250g oil till ginger floats up.discard ginger and leave to cool.Make this a day before cooking chickpeas.
2.rinse and soak chickpeas in water overnite.drain the chickpeas.In a big pot,add  more water and chickpeas,bring to a boil,switch to a low heat and cook until the chickpeas is soft .drain and use hand to rub off the chickpeas skin. Mix the flour and 30g oil into paste.set aside.
3.blend chickpeas with sugar in blender while it is still hot into a smooth paste ,put aside.

To cook chickpeas;
1.Add 1 tbsp oil and 1 tbsp sugar in pot/wok,fry till the bubbles appear and caramelize.Add in chickpeas paste and stir fry over medium high heat,add in oil for few times,continueto stir frying till non sticky,Add in the flour paste and fry till non sticky paste.drag a pit with a spoon handle to make sure it will not split from sides.set aside for overnite before use.

SNOW SKIN GREEN TEA MOONCAKE

The first time I make this snow skin mooncakes  and also the first time I eat  it.The snowskin mooncakes are really easy to make and do not require any baking.Using the cooked glutinous rice flour resulting in a very soft mochi like texture.Mid autumn festival is coming near.

SNOW SKIN GREEN TEA MOONCAKES

Ingredients; for the pastry skin
100g koh fen ( fried cooked glutinous rice flour)
100g icing sugar
30g shortening ( crisco brand)
130ml ice cold water
1 tbsp green tea powder

Filling;
300g lotus paste (  I bought the ready make)

Method;
1.sift the koh fen,green tea powder,icing sugar  togehter into a mixing bowl
2.add in shortening and rub with the flour mixture till resembles breadcrumbs.
3.gradually add in the chilled ice water slowly and knead to form a soft dough.
4.cover and let the dough rest for 20 minutes.
5.shape the lotus paste filling to a ball scales 23 g.and the dough portion 25g.
6.Place the dough skin in between two plastic sheet.roll it out into a disc.wrap in a ball of filling.
seal it and round into a ball,then dust with the cooked glutinous rice flour or koh fen evenly,shake of any excess.
7.put the dough into mould and press it hardly.knock the four sides of the mould,unmould it.
 put into the fridge  overnite.
Note;Buy the ready cooked glutinous rice flour called koh fen In packet of 500g for RMR 4.00 plus.
         you can fry your own glutinous rice flour,in a dry wok using low heat to stir fry till the flour is
         light and cooked.Use a heavy bottomed wok,don't burnt the flour at the bottom.constanly stir
         fry.

STIR FRY PORK WITH BLACK FUNGUS AND MUSHROOM

This dish would make a stunning dinner dish with a bowl of rice, yet it contains simple ingredients and is easy to cook .

STIR FRY PORK WITH BLACK FUNGUS AND MUSHROOM

Ingredients;
300g lean pork meat / chicken meat
4 shitake mushroom (soak in the water until soften,shredded)
50g black fungus (soak in the water until soften,shredded0
20g shredded ginger
3 tbsp water or more
1 tbsp shaoxing wine

Marinade
1 tsp light soy sauce
1/2 tsp sugar
1/2 tsp sesame oil
1/2 no.egg
1 tbsp tapioca flour

Seasoning;
1 tsp light soy sauce
1 tsp sugar
1 tbsp dark soy sauce.

Method;
1.cut the pork meat into strips,season with marinade,mix well.Parboil in the hot oil,drain well.
2.Heat up 1 tbsp oil in the hot waok,sauce shdredded ginger until fragrant.Add in Pork,mushroom and seasoning stirring constanly over high heat until aromatic.
3.Add water,simmer for a while until the sauce is almost absorbed and slightly dry.scatter the shaoxing wine,mix well.serve hot.

TAU SAR PIAH

Very flaky tau sar piah ,I make this myself  and I didn't know is was that easy to make at home. Well,
I will make this again,and make the salty filling for this tau sar piah.This is a sweet mung bean filling
recipes from victoria bakes.

TAU SAR PIAH

Ingredients; water pastry
100g all purpose flour
50g shortening ( I used lard)
50g water

Ingredients;oil pastry
100g plain flour
65g shortening ( I used lard)

For filling;
200gmung bean soaked overnite,steamed and mashed
125g fine sugar
100g cooking oil
1 tsp salt
3/4 tsp white pepper
5 shallot sliced thinly

Direction;
1.start by preparing filling;combine sugar,salt ,mashed mung bean and white pepper in a large bowl,mix well.
2.heat oil in wok,stir fry the shallot till fragrant and lightly browned.remove fried shallot and chop to   pieces and grind it then set aside for later use.(use the same oil for frying the mung bean)
3.stir in  the mung bean mixture,stir fry till becomes dry and able to form a ball.remove from heat
and stir in the fry shallot,mix well.cool completely .Divide the filling into 6 portion.
making the pastry skin;
1.Mix all ingredients of water pastry in a bowl,mix and knead into a soft ball doughDivide into 6 ball
and set aside.Repeat the same for oil pastry.
2.wrap a portion of oil pastry with water pastry,seal edges and shape into ball.
3.flatten with rolling pin into a long oval shapes,swiss roll the dough,repeat this process for 3-4 times.
4.after the final roll out into a long oval shape,swiss roll the dough,repeat this process for 3-4 times.
after the final roll out,roll dough into a round disc and place portion o filling on top and seal edges and shape into a ball,flatten lightly with a rolling pin chop with desired stam red colouring.Preheat the oven at 180 c and bake for 20-25 minutes.Remove from oven and let cool
Note;lightly flour your hand when handling the dough if it too soft.

RED BEAN SOUP WITH TANG YUAN

Red bean  soup with green tea tang yuan really a match. First time I cooked this red bean soup,my husband and son give a like . Cook the red bean soup first,while waiting make the glutinous rice ball.
and boil it till cook and when the red bean is soft and cook add in the glutinous rice ball,bring to a boil for a minutes,off heat.Can be serve hot or cold.

RED BEAN SOUP WITH TANG YUAN

Ingredients; for the red bean soup
250g red bean
1 1/2 litre water or more
some sugar to taste.

Method;
wash the red bean,drain.Put the red bean and water in a pot and bring to a boil,bring the heat to medium low and boil till the red bean is soft,it depend on how watery you want  or the softeness your
bean is.Add more water and cook till you get the red bean texture to your liking.Then add in some sugar to taste for the sweetness.once the sugar is dissolve off the heat.Remember to add the sugar when the red bean is soft and cook.(if you add the sugar and red bean together to cook,it will take longer for the bean to cook)

TANG YUAN OR GLUTINOUS RICE BALL

Ingredients;
195g glutinous rice flour
95g hot boiling water
100g water or less
2 tbsp green tea powder
1 tsp castor sugar
1 1/2 litre of water for boiling the tang yuan/glutinous rice ball
Method;
In a pot, put in the glutinous rice flour, green tea powder,add in the hot boiling water and use a spoon to stir well combine,slowly add in the cold water ,use your hand to knead well combined to get a non sticky and soft dough.Divide all dough into small ball and use both hand to roll into a round ball.
Bring a pot of water ,bring to a boil,add in glutinous rice balls.cook over low heat until they float up.
Remove the glutinous rice ball and filter.add in to the cooked red bean soup and cook for at min.
Off heat.this dessert can be served hot or cold.( sieve the green tea powder and the glutinous rice flour )

KEK GULA HANGUS /HONEYCOMB CAKE

Kek gula hangus or in english honeycomb cake.It taste like sponge cake,light and bit of oily.I love this kek gula hangus and make this cake a few time.love by everyone in my family.when cooking the sugar,use the low heat and a high pot,so when the sugar is caramlized,add in water slowly,be careful it will splash and burnt your skin.Use long wooden spoon to stir or wear a oven glove when cooking the sugar..recipe is from internet,I remember the first time I make it,was a success.Is a nice cake.

KEK GULA HANGUS / HONEYCOMB CAKE

Ingredients;
250g butter
12 egg
1/2 cup condensed milk
4 cup of sugar ( use 3 1/4 cup)
2 cawan water
2 1/2 cup  plain flour     ]
4 tsp bicarbonate of soda   ] sieve together

Method;
1.Use a double boiler to melt the butter,put aside to cool  thoroughly.
2.Use a high  pot,make sure the pot is dry ,add in the sugar using low heat,stir fry till the sugar is caramalized ,don;t burnt the sugar.Slowly add in the water,keep stirring till all well combined
(the sugar might harder,don't worry,just continue stirring  and later on the harden sugar will start to dissolved).Put aside to cool.
3.break the egg in a big bowl,use a chopstick to stir the egg well mix,(don't beat the egg).Then add in the condensed milk,stir together and well combined.
4.Add the melted butter and Caramalized sugar syrup,flour ,mix well and add in the egg mixture till
incorporated together and seive .Just leave the batter and cover it for 4-5 hour.(so it will get a nice honeycomb ).
5.preheat your oven to 170 c
6.Greased a baking pan 7 "x 7 " and lined with baking paper.Pour in the batter into the lined cake pan.
7.Put the cake pan into the oven,lower to 160 using the low heat to bake for 35 minutes,after that
 adjust to upper and lower heat to bake for another 10 minute.Inserted a skewer,if comes out clean,
take out from the oven .let it cool on the rack before removing.
Note; if the top is slight brown,use a aluminum foil to cover the top. when baking, I slip a pieces of carboard or a pieces of paper fold into two and slip in between the oven door.