EGGS TART

  EGG TART

Ingredient for dough;
250 g. butter
100 g. castor sugar
1 egg
375 g.plain flour
1 tbsp milk powder
pinch of salt.

FILLING:
3 eggs ,beaten
100g castor sugar and 100ml water to cook  till sugar dissolved,cool first
150 ml fresh milk or evaporated milk
1 tsp vanilla
1 tsp vinegar

METHOD:

Dough: sift flour,milk powde rand salt. combine butter and sugar and mix well.Beat in egg and fold
            in sifted flour to form a soft dough Chill the dough in fridge for an hour. take the dough from
            the fridge and rollinto 3mm thick,then slightly press on to the tart pans,prick the bottom of
            each shell with fork. Put in the tart shell to bake for a few mins. take out, pour the filling on
             to each shell.Put back to bake for another 30 mins.
Filling; The syrup water is cool add in the fresh milk ,vinegar,vanilla and beaten egg ,stir to mix well..
             

APAM POLKADOT

APAM POLKADOT

Ingredients;
140 g self - raising flour  and 1/2 tsp baking powder sieve together
100 g fine sugar
75 ml evaporated milk
1/2 tsp vanilla essence
2 eggs

filling ; red bean paste / or blueberry and strawberry jam

Method;
1. Beat the eggs till fluffy and thick.
2. Add in the fine sugar to beat for a few mins.
3.Fold in the self raising flour  slowly and evaporated milk ,vanilla essence and stir till well combine.
4.Spoon a table spoon of the batter into a small bowl add some cocoa powder  and mix well.
5.The rest of the batter leave plain.
6. prepare moulds and arrange small papercups. Pipe some plain batter into the cup and add 1/2 tsp of
   red bean paste on to the batter, slightly flatten the filling ,pipe some plain batter till the cup full.
7. Use a 3 1/2 by 2 1/2 plastic bag put in the cocoa batter and tie with a rubberband, use a scissors to
    snip a little bit at the corners of the plastic bag. Dot on top of the papercup that fill with batter.
    remember when doing the dot hold the piping bag straight,so the dot drop on to the batter is round
    in shape  . As for the plain batter you can use ordinary plastic bag bigger  enough to fill the batter
    and secure wtih a rubberband and snip slightly big at the edges of the corner plastic bag.Use piping
    bag if you have . Don't put to much filling,or else when you steam the filling will pop up on the
    surface.The filling have to be in the middle. Adjust it yourself.
8. In a wok of hot boiling,put to steam for at 8 to 10 min,lower heat to medium low.

SQUID BALL

 SQUID BALL

Ingredient;

1/2 kg squid cut  open remove the intestine,peeled off the skin,wash clean and drain.Cut into thin sliced and put into the blender to process into soft paste .And add in the 300g flour  stir to mix well,add salt,pepper msg,minced chilli according to your taste.you can add anything you like.
Coating; Half a packet white bread,trim off the edges crust,cut the bread into small cube.Make the squid paste into small ball and rolled on to the bread.In a wok of hot oil,put in the squid all to fry till golden brown.

MANGO PICKLED

MANGO PICKLED

1 mango wash and peeled,shredded.2 red chilli,4 chilli padi using a motar and pestle to pound till fine,add 1/2 tsp toasted belacan,1 tsp sugar to pound until well combine. Spoon on to the shredded mangoes and mix well. Taste sourish and hot ,goes well with fried food.

COLLARD SPINACH MUCHIM

 
This is a korean dish taken from aeri kitchen blog. Is it simple and the taste nice, I omit the chilli.

COLLARD SPINACH MUCHIM

Ingredients;
1 handful spinach
1/2 tbsp red chilli paste
1/2 tbsp soybean paste
1/4 tsp sesame oil
1/4 tsp sesame seed
1/4 tsp minced garlic
1 tsp finely chopped spring oinion

Method;
1. Wash the spinach.
2.A pot of boiling water,add 1/4 tsp of salt.The salt helps to keep the spinach green while cooking.
3.Add in spinach boil for 30 second,tillthe leaves become soft.Don't overcook.
4.Drain and rinse it in the cold water twice,drain the water and squeeze it,cold water also helps to
retain the colour of the spinach
5.In a bowl,combine the spinach,1 1/2tsp of red chilli paste,1/2tsp of soybean paste,1/4 tsp of sesame
oil,1/4 tsp ofsesame seed,1/4 tsp of finely minced garlic and 1 tsp of finely chopped green onion. mix it gently and ready to serve.

FRY SAMBAL IKAN BILIS

FRY SAMBAL IKAN BILIS :

 Ingredients;
1/2 bowl ikan bilis peeled

Ingredients to grind to paste;
Small bombay onion
6 dried chilli soaked in hot water till soft,drain
4 shallot
2 clove garlic
1 cm lengkuas

Seasoning; sugar.
 
Method;
Fry the ikan bilis in hot oil till crispy,put aside. Put in all the ingredients to grind to paste. In a wok add
a few tbsp of  cookingoil,when the oil is hot,add in the chilli paste to fry till dry,add in the ikan bilis,
give a quick stir and add in some sugar stir till well combined.

ANG KU KUIH

ANG KU KUIH : source;my taste heaven

Ingredients; A
250g glutinous rice flour
30g sugar
250ml water
100ml oil

Ingredients; B
50g rice flour
125ml water

filling :
400g mung bean
250g sugar
fried shallot oil

Method :
1. soak the mung bean for a few hour,drain and steam till cook.
2. mash the cook mung bean. In a wok,put fried shallot,add in the mung bean,sugar,slowly stir
    until all combined and form into s soft dough.Put aside
3.Cook ingredients B,rice flour and water in a pot,cook with low heat,keep stirring until it turn sticky.,
   off fire.
4.Mix in ingredients A and B together to combine and mix well to form a soft dough into 25 g each.
5. wrap filling with dough.Pace the dough into a ould to set it in shape.knock out.
6.steam for 8 min on low heat. serve.