Saturday, 29 September 2012

Grilled Tofu Fish Cake and Sweet Pumpkin

2 pckt tofu fish cake (about 6 pcs each pack)
1 large onion - diced
1 garlic - peeled and crushed
2 slices pumpkin - peeled and diced
1 tbsp butter
1/4 cup water
salt and pepper to taste

1, Grilled the tofu until brown. Set aside
2. Melt butter in a frying pan. Saute the garlic and onion, add the pumpkin and water. Cooked until it soft and dry. Season with salt and pepper.
3. Placed the pumpkin the plate and the arrange the tofu on top. Served with sweet chilli sauce

Meatballs with Vegetables

500g minced beef
1 egg
2 garlic - minced
1 onion - minced
1/2 cup bread crumbs
1/2 tsp salt
1/4 tsp ground blackpepper

Caulifower or brocolli
French beans
1 tbsp butter
1 garlic - crushed

Ready made BBQ sauce

1. Combine all the ingredient and mixed well and form into meat ball.
2. Heat the frying pan with cooking oil (about 4 /5 tbsp). Fry the meatball on medium heat until brown for about 10 minutes.
3. Steam the vegetables until cook. Set aside. Melt butter in a pan, saute the garlic and onion until brown. Return the vegetables and meatball. Give it a quick stir and then remove
4. Served with BBQ sauce

Apom Balik

Ingredients A
2 cups self raising flour
1/4 cup sugar
1/2 tsp soda bicarbonate
1 egg
1 1/2 cup fresh milk
1/2 tsp baking powder
Few drops of yellow coloring

Ingredients B
Ground Peanut (fry without oil and coarsely pounded)
Sweet Cream Corn

1. Add all the ingredient, mixed well. (Suggestion: Use to get smooth texture). Set aside for about 1 hour
2. Heat non stick pan or use the mould,( as per see picture)
3. Use the ladle and scoop the mixture, pour on the mould. When its started bubbling add margarine, sprinkle with sugar, peanuts and cream corn. Cover with the lid and allow it to cook for about 5 minutes.
4. Gently fold it into 2 and removed from the hot plate. Continue the mixture until finished

Wonton Noodles with Braised Mushroom

This is a Chinese dish, its simple but may take longer time... Well; it's easy when you organized or pre plan much earlier. For instance peel the onion and garlic and keep in the fridge when you are free or blend the chili or ect. By doing this it cut a lot of time and your meal can be ready within half an hour.

To cook this noodles you need to soak the mushroom overnight. You can make extra , keep in the freezer and heat it when ever you need it.

150gm dried mushroom (washed and soaked overnight in a boiled water)
3 tbsp groundnut oil
3 cloves garlic - finely chopped
3 slices ginger - minced
1 stalk spring onion- washed and tie into bundle
2 tbsp Chinese cooking wine - (for non alcoholic -replace with Apple juice or white grape juice)
1 tbsp dark soy sauce
1 tbsp sugar
2 tbsp corn flour (combine with 2 tbsp water)

4 bundles fresh wantan noodles  )
100gm Pak Choy (Sawi)            ) parboiled
2 crab sticks - cut
for garnishing - fried shalot

For the Sauce
2 tbsp sesame oil
2 tbsp oyster sauce
1 tsp sugar

1. Drain and squeeze the mushroom, remove the stalk. Keep about 2.5l of it's stock
2. Heat the groundnut oil, saute the onion, garlic until fragrant. Add the mushroom, oyster sauce, chinese cooking wine and dark soy sauce. Pour in the mushroom stock, cover with the lid and bring to boil, and let it simmer at the medium heat for about 1-2 hours until it tender
3. Add sugar and increase the heat, allowed it to boil to reduce the liquid by hald (at least about 30 mins). Thicken the sauce by adding the corn starch. Removed
4. Boil water in a pot and blanch the noodles after you loosen it. Cook for 2 mins and removed and soaked in a cold water to removed the starch.
5. Combine the sauce ingredients and toss thoroughly with the noodles until well coated. Put it into a bowl and served with the mushroom, crab stick, pak choy and fried shalot

Monday, 10 September 2012

Sesame Balls

3 cups glutinous flour
1 egg
1 cup water
3 tbsp thick coconut milk
1/2 cup sugar
Sesame seeds

1. Add flour and sugar in a bowl, make a whole at the centre and pour the water, egg and coconut milk.  Slowly mixed it and knead until it becomes soft dough
2. Make a small ball and coat it with sesame seeds.
3. Heat oil in a frying pan, deep fry the ball until yellow. Stir slowly to avoid the sesame from dropping too much. Removed and allow it to cool before serve

Putu Kacang

1 kg Green peas
750g Castor sugar

1. Fry the green peas without oil until fragrant (about 40 minutes). Blend until smooth
2. Combine with sugar and mixed well.
3. Sprinkle water to wet it a bit. And then press it to the mould, make sure it really hard and firm before removed it. Continue the process until finish
4. Arrange on the tray and dry it under the sun for 15 minutes. 

Sunday, 9 September 2012

Kueh Putu Piring

Makes about 7 – 8 pcs

2 cups rice flour
¾ tsp salt
150 – 160 ml water

½ cup desiccated coconut
½ cup gula melaka, grated

Pandan leaves, cut into squares
½ cup coconut without skin, grated (optional)

1. Dry roast rice flour for 5 minute with some pandan leaves. Discard the pandan leaves and sift the flour and leave it to cool.
2. Mix the salt in hot water and sprinkle over the rice flour. Rub the water into the flour until mixture resembles fine breadcrumbs.
3. Lightly grease a Putu Piring mould. Fill half the mould with the prepared flour and top with 1 - 2 tsp gula melaka filling and cover with more flour. Place a small piece of pandan leaf over it.
4. Steam for 10 - 20 minutes. Serve with grated coconut if desired

Tepung Talam

Brown Layer
1 cup palm sugar       )
1/4 cup brown sugar ) make syrup
5 cups water             )

2 cups plain flour'
2 tbsp tapioca flour
1 tsp limestone water (air kapur sireh) - optional

3 cups coconut milk
1 cup rice flour
1 tsp salt

Making the brown layer
1. Combine the palm and brown sugar with water, boil until dissolved - set aside
2. Heat up the steamer and grease the tray
3. In a bowl, add the syrup, tapioca, plain flour and limestone water. Mixed well.
4. Pour the mixture into the tray and steamed for about 20 minutes
5. Scratch the surface before adding the topping

Making the topping
1. Mixed all the ingredient and sieve using the strainer into a pot
2. Cooked on slow heat and constantly stirs until it slightly thick.
3. Pour the mixture on to the brown layer
4. Steamed for another 10 minutes or until cooked.
5. Allow to cool before serve

Creme Brûlée

6 eggs
2 qt hot water
1 qt heavy cream
1 vanilla bean - split and scraped
1 cup vanila sugar - divided

1. Preheat oven to 180 Celsius
2. Combine the crew,. vanilla bean and its pulp in sauce pan and bring to boil on slow heat. Removed and set a side for 15 minutes
3. In a bowl, whisk the sugar and eggs. Add the cream bit by bit and constantly stirs.
4. Pour the mixture into the mould.........
5. Bake until it set - about 45 minutes. Removed and refrigerate for at least 2 hours or more
6. Removed from the refrigerator. Spread evenly the remaining vanilla sugar on top of it, Using the torch, melt the sugar until brown and crispy.
7. Allow to cool before serve

Biskut Makmur

2 cups plain flour
1 tbsp butter
100 gm Ghee
1 egg - lightly beaten

Icing sugar for coating

300 gm peanut
300 gm sugar
1/4 cup water

1. Melt the ghee and butter together, and then allow to cool
2. Sieve the flour and then add the ghee. Beat the egg and add to dough, knead until soft
3. Make a small ball and flattern it, add the filling and make it into half moon shape.
4. Arrange on the baking tray, and bake in the pre heat oven at 175 degree C until brown.
5. Allow to cool before roll on into the icing sugar
Making the filling
 1. Fry the peanut without the oil until cooked. Coarsely pound and set a side
 2. Combine sugar and water, boil until dissolved
 3. Add the peanuts, stirs until dry and thick