GOLDEN SAND PRAWN BALLS RICE

 Being a wholetime housewife is not easy ,everyday we have to  think what to cook for lunch or dinner.
I love this simple cook book  classic single dishes .

GOLDEN SAND PRAWN BALLS RICE

Ingredients A
6 medium sized prawn
1 egg white
1 bowl cooked rice
Ingredients B
2 tbsp oil
some fresh curry leaves
1 red bird eye chilli chop
Seasoning;
1/2 bowl evaporated milk
some salt
2 tsp sugar
some chicken stock granules
Method;
1.marinate shelled prawn with egg white,then put into hot oil to deep fried until turn pink and cook.
2.heat oil in wok,put ingredientsb,saute until fragrant.
3.lastly add in deep fried prawns and seasoning,stir fry with medium heat for about 2 minutes off heat and pour on top of white rice.
Note;when stir frying golden sand sauce,controlling of heat is important,you have to start stir frying with medium heat slowly,when sauce starts to thicken and sticky,then switch off heat.

PUTIEN CA FEN

Putien ca fen or heng hua noodle,using three different noodle,any veggie,meat,seafood or clam that is fresh add to cook.thicken wih some cornstarch.

PUTIEN CA FEN
Ingredients;
50g mee suah
50g rice vermicellin (bee hoon) soak in water to soften,drain
50g dry thick noddle,bring a pot of water to boil,add in to ccok till cook,drain
some fresh prawn shelled
some squid clean ,cut to pcs.
some fish fillet,slice thinly
some grren mustard (sawi)
 1 tbsp chicken powder
salt and msg/sugar for taste.
2 tbsp cornstarch mix with some water

Method;
Half medium size pot of water,add in chicken powder,bing to a boil,add in rice vermicelli,mee suah,thick noodle,boil for a few minute,add in all the sea food,veggies,bring to a boil,add salt and msg for taste.pour in the cornstarch to thicken it.off heat

SHANGHAI MOONCAKE

I have never taste shanghai mooncake before.looking at the recipes use pastry to make the dough and easy simple step to make. first attempted to try.when out of the oven, I took one cut into 4 and finished all..I do not use salted egg yolk.Over is still taste nice without yolk.

SHANGHAI MOONCAKE

Filling ingredients;
1100g lotus paste
16 salted egg yolk
60g melon seed
preparation;
1.rinsed salted egg yolk and drain,then soak in rice wine for 10 minutes to remove the smell.steam over
  high heat for 8-10 minutes.leave to cool before use.
2.clean melon seed and bake until fragrant.use 40g for filling and 20g for topping.
3.mix lotus paste with 40 g melon seed,divide into 70g each,a total of 16 portions
4.clench it tightly and wrap in salted egg yolk,then knead it round.

Pastry skin
300 flour
40g custard powder
110 castor sugar
110g margarine
1 egg
1 tbsp syrup
1/2 tsp vinegar
1/4 tsp ammonia powder powder
adequate banana essence (optional)
Method;
1.sieve flour and custard powder on table then make a well.
2.plac sugar,margarine,egg,syrup,vinegar,ammonia powder and banana essence into well,knead till sugar melts
3.stir in flour around the well and knead evenly to becomae apastry dough.divide into 55 g each and flattenit,then wrap in lotus paste,seal the edges at the bottom.
4.brush with beaten egg (beat 2 egg yoilk with 1 tbsp oil,then filter  through a sieve)sprinkle some melon seed on top slightly press on the dough.place in a preheated oven,bake for 190-200 degree c till yellowish,about 10 minutes.
5.remove and brush with second layer of beaten egg,then bake again till golden brown.

SHITAKE< SHIMEJI MUSHROOM PORRIDGE

Easy and simple home cooked food. I love it very much. It a healthy.tasty and has a mushroom flavor.
The recipes is from  blog humble bean

SHITAKE ,SHIMEJI MUSHROOM

Ingredients;
4 dried shitake mushroom
100ml overnite cook rice
1 tbsp sesame oil
1/2 tsp salt
1/2 pack shimeji mushroom
shoyu to taste  ( i use our light soy sauce)

Method;
wash,drain overnite rice,soak the shitake mushroom till soak,wash and drain,slightly squeeze out the water and slice the mushroom thinly.reserve the liquid.in a pot,heat the sesame oil over low heat,add the shitake mushroom,fry until incorporated,add in the rice,stir fry until the rice is coated with oil.Pour the reserve mushroom water and add some water to 600ml.add this to the pot with salt,bring to a boil.lower heat to a simmer and cook for 20 min,skimming off any form from the surface.in the last 5 minutes,stir in the shimeji
,stir for a min,off heat ladle into bowl,drizzle shoyu to taste.

KOREA EGG BREAD

surfing the internet looking for other recipe,came across this korean bread looking at the recipe all the ingredients I have and found that is so easy use manual hand whisk.go ahead with it.

KOREA EGG BREAD (GYERAN BBANG)
source; frozen wing
Ingredients;make 4
50g self raising flour
1 small egg
1/4 cup milk
2 tbsp sugar
1/8 tsp salt
some melted butter for greasing the muffin pan
For the filling
4 egg
some chop spring onion
some chop ham.
salt,black pepper
somr dried parsley

Method;
In a mixing bowl,add in flour,sugar ,salt stir to mix well, in a small bowl,add in the egg and milk,slightly beaten and add in to the flour mixture,stir with a fork to a batter with no lump.
2.grease the muffin pan with melted butter.pour the batter to fill 1/3 of each muffin hole.
3.crack an egg into each cup sprinkle some chop onion,chop ham,blackpepper powder and parsley and bake in a preheat oven at 180 degree to 200c for 10 -15 minutes.