Ingredients:
1 kg Pork Belly, skinless
2 tbsp Chopped Garlic
5 tbsp Malt Sugar for applying
1 tbsp Tapioca Flour
Marinade:
2 pcs "Nam Yu"
1 tbsp Malt Sugar
150 g Sugar
4 tbsp Soya Sauce
1 tbsp Oyster Sauce
1 tsp Dark Soya Sauce
1 tsp Five Spices Powder
1 tbsp "Shaoxing" wine
Method:
1) Mix the marinade ingredients well until the sugar dissolved.
2) Marinade with pork belly and chopped garlic for overnight. That is minimum time.
3) Preheat oven at 250 degree celsius for 10 minutes.
4) Arrange the marinated pork belly on the roasting wire rack.
5) Roasted for 15 minutes. Dish out and dip with marinade sauce. Turn over
and continue roasted for another 15 minutes.
6) Dish out. Apply with malt sugar and continue to roast for 7 minutes.
7) Off the oven. Leave the roasted pork in the oven for an hour.
8) Bring the remaining marinade sauce to boil. Thicken it with tapioca flour.
9) Cut and serve the the pork belly with the sauce.
Tuesday, 1 November 2011
Friday, 28 October 2011
Asam Laksa
Ingredients:
1.3 kg Fish (medium size "ikan kembong")
3.5 litre Water
3 tbsp Tamarind Pulp (soaked with hot water)
Tamarind Peels (one hand full)
6 bundle "daun kesom"
3 stalks "Bunga Kantang" (chopped)
Spices Ingredients:
25 pcs/ 5-6 tbsp Shallot
7pcs Garlic
1 Onion
3 tbsp Dried Chillies
1 tbsp Ginger
2.5 tbsp Balacan (Roasted)
Grind the ingredients separately
Cooking Oil
Other Ingredients:
1 Cucumber (cut into thin strips)
2 pcs Pineapple (cut into small strips)
1 plant Lettuce (slice to 1cm wide)
2 Onions (slice thinly)
2 stalks "Bunga Kantang" (slice thinly)
1 Red Chillies (slice thinly)
100g Mint Leaves (without stems)
1.3kg Laksa Noodles
1/2 tin Prawn Paste (mixed with 100ml hot water)
Method:
1) Steam the fish. Allow the fish to cool before removing the flesh.
Have 3 smashed fish meat and others big chunks. Set aside the fish flakes.
2) Fry the spices until aromatic. Add the tamarind water.
3) Boil the 3.5 litre water in other pot.
Then strain the fish stock before add into the boiling water.
4) Add the"daun kesom", tamarind peels and bunga kantang stalks.
5) Lower the heat, simmer for 20 minutes.
6) Remove the fish bone before adding the fried spices, salt and sugar to taste.
Simmer for 30 minutes.
7) Add the fish flakes. Simmer for another 10 minutes.
(Pre-cook the soup few hours earlier before serving)
8) Scald the laksa noodles and rinse them in cool water, drain. Set aside.
9) To serve, place a serving of laksa noodles in a bowl.
Top with a little of each of the topping ingredients. Ladle with very hot
laksa gravy over the noodles and toppings. Serve with a tablespoon
of the diluted prawn paste.
This is for 10 bowls serving.
1.3 kg Fish (medium size "ikan kembong")
3.5 litre Water
3 tbsp Tamarind Pulp (soaked with hot water)
Tamarind Peels (one hand full)
6 bundle "daun kesom"
3 stalks "Bunga Kantang" (chopped)
Spices Ingredients:
25 pcs/ 5-6 tbsp Shallot
7pcs Garlic
1 Onion
3 tbsp Dried Chillies
1 tbsp Red Chillies
6 stalks Lemongrass1 tbsp Ginger
2.5 tbsp Balacan (Roasted)
Grind the ingredients separately
Cooking Oil
Other Ingredients:
1 Cucumber (cut into thin strips)
2 pcs Pineapple (cut into small strips)
1 plant Lettuce (slice to 1cm wide)
2 Onions (slice thinly)
2 stalks "Bunga Kantang" (slice thinly)
1 Red Chillies (slice thinly)
100g Mint Leaves (without stems)
1.3kg Laksa Noodles
1/2 tin Prawn Paste (mixed with 100ml hot water)
Method:
1) Steam the fish. Allow the fish to cool before removing the flesh.
Have 3 smashed fish meat and others big chunks. Set aside the fish flakes.
2) Fry the spices until aromatic. Add the tamarind water.
3) Boil the 3.5 litre water in other pot.
Then strain the fish stock before add into the boiling water.
4) Add the"daun kesom", tamarind peels and bunga kantang stalks.
5) Lower the heat, simmer for 20 minutes.
6) Remove the fish bone before adding the fried spices, salt and sugar to taste.
Simmer for 30 minutes.
7) Add the fish flakes. Simmer for another 10 minutes.
(Pre-cook the soup few hours earlier before serving)
8) Scald the laksa noodles and rinse them in cool water, drain. Set aside.
9) To serve, place a serving of laksa noodles in a bowl.
Top with a little of each of the topping ingredients. Ladle with very hot
laksa gravy over the noodles and toppings. Serve with a tablespoon
of the diluted prawn paste.
This is for 10 bowls serving.
Wednesday, 26 October 2011
Potato, Cheese & Bacon
Ingredients:
2 Potato (medium size cut into strips)
1/2 pcs Onion (chopped)
5 pcs Bacon (cut into small strips)
3 tbsp Milk
Mozzarella Cheese (shredded)
A bit of Butter
2 tbsp Olive Oil
200 ml Water
Seasoning:
Dash of Pepper
1 tsp Salt (not too much, because bacon is salty)
Parmesan Cheese
Method:
1) Heat-up butter and olive oil. Fry onion till aroma then add-in
potato continue frying.
2) Add-in water,salt and pepper simmer till dry.
3) Continue frying until potato tender.
4) Add-in bacon strip continue frying till aromatic.
5) Lastly, add-in milk. Fry with slow flame. About 2 minutes.
6) Add-in parmesan cheese and mozzarella cheese. Fry for 1 minute.
Then serve.
2 Potato (medium size cut into strips)
1/2 pcs Onion (chopped)
5 pcs Bacon (cut into small strips)
3 tbsp Milk
Mozzarella Cheese (shredded)
A bit of Butter
2 tbsp Olive Oil
200 ml Water
Seasoning:
Dash of Pepper
1 tsp Salt (not too much, because bacon is salty)
Parmesan Cheese
Method:
1) Heat-up butter and olive oil. Fry onion till aroma then add-in
potato continue frying.
2) Add-in water,salt and pepper simmer till dry.
3) Continue frying until potato tender.
4) Add-in bacon strip continue frying till aromatic.
5) Lastly, add-in milk. Fry with slow flame. About 2 minutes.
6) Add-in parmesan cheese and mozzarella cheese. Fry for 1 minute.
Then serve.
Sunday, 23 October 2011
Green Bean Porriage
Ingredients:
500 g Green Bean (washed and soaked for overnight)
3.5 to 4 liter Water
1/2 block Brown Sugar (Gula Melaka)
3 pcs Screw Pine Leaf (clean and make a knot)
2 tbsp Pearl Sago (soaked and clean)
400 ml Thick Coconut Milk
1 tsp Salt.
Method:
1) Boil the beans with water and screw pine leaf for 1/2 hours.
2) Add-in sago and brown sugar. Continue simmer for 15 minutes.
3) Stir the content occasionally to prevent from sticking to the bottom of the pot.
4) Take away the screw pine leaf before add-in some sugar to taste.
Continue boil for another 10 minutes.
5) Lastly, add-in coconut milk and salt. Off the flame once it start to boil.
6) Don't serve immediately. Let it settle for 30 minutes before serve.
Notes:
1) Time taken is 1 hour for boiling.
2) Yield is 12 bowls.
500 g Green Bean (washed and soaked for overnight)
3.5 to 4 liter Water
1/2 block Brown Sugar (Gula Melaka)
3 pcs Screw Pine Leaf (clean and make a knot)
2 tbsp Pearl Sago (soaked and clean)
400 ml Thick Coconut Milk
1 tsp Salt.
Method:
1) Boil the beans with water and screw pine leaf for 1/2 hours.
2) Add-in sago and brown sugar. Continue simmer for 15 minutes.
3) Stir the content occasionally to prevent from sticking to the bottom of the pot.
4) Take away the screw pine leaf before add-in some sugar to taste.
Continue boil for another 10 minutes.
5) Lastly, add-in coconut milk and salt. Off the flame once it start to boil.
6) Don't serve immediately. Let it settle for 30 minutes before serve.
Notes:
1) Time taken is 1 hour for boiling.
2) Yield is 12 bowls.
Bubur Ca Ca
Ingredients :
1 pc Yellow colour sweet potato (cut into cube)
1 pc Orange colour sweet potato (cut into cube)
1 pc Yam (cut into cube)
2 tbsp Sago (washed and soaked)
3 pcs Screw Pine Leaf
1 block Gula Melaka
Sugar to taste
2 pcs Coconut Milk
1 liter Water
Method :
1) Steam all potato and yam till cook. Keep aside.
2) Boil water with gula Melaka, screw pine leaf and sago until sugar dissolved.
3) Add-in steamed sweet potato and yam. Boil for 1 minute.
4) Add coconut milk and off flame when it start to boil again.
1 pc Yellow colour sweet potato (cut into cube)
1 pc Orange colour sweet potato (cut into cube)
1 pc Yam (cut into cube)
2 tbsp Sago (washed and soaked)
3 pcs Screw Pine Leaf
1 block Gula Melaka
Sugar to taste
2 pcs Coconut Milk
1 liter Water
Method :
1) Steam all potato and yam till cook. Keep aside.
2) Boil water with gula Melaka, screw pine leaf and sago until sugar dissolved.
3) Add-in steamed sweet potato and yam. Boil for 1 minute.
4) Add coconut milk and off flame when it start to boil again.
Chocolate Shortbreads Recipe
Chocolate Shortbread Ingredients:
260 g All-purpose Flour
1/2 cup Unsweetened Cocoa Powder
1/2 tsp Salt
230 g Unsalted Butter @ room temperature
200 g Granulated Sugar
1 tsp Vanilla Extract
2 large Egg Yolk
Glaze:
200g Semi Sweet Chocolate, chopped
50g Pure Unsalted Butter
100g Pistachios Nuts, roasted and chopped
Method :
1) Preheat oven at 180 degrees C with the rack in the centre of the oven.
2) Lightly buttered two(2) 8"- 9"removable bottom tart pans.
3) Sift flour, cocoa powder and salt in a bowl.
4) Beat butter and sugar until smooth, about 2-3 minutes.
5) Beat in vanilla extract and egg yolk and mix well.
6) Add-in sifted flour cocoa mixture till a dough formed.
7) Divide the dough into even portion and press it onto the pans evenly.
8) Bake for 20 - 25 minutes or until the shortbread in a firm touch.
9) Melt the chocolate and butter in a stainless steel bowl placed over a
saucepan of simmering water.
10) Immediately, upon removing the shortbread from the oven,
pour the warm chocolate glaze over the shortbread.
11) Using a spatula evenly spread the glaze to within 1/2" of the edge
of the shortbread.
12) Sprinkle with the chopped pistachios and press them gently.
13) Let the chocolate shortbread cool completely on the wire rack then cut it.
Note: This recipe is for two(2) 8"- 9" size tart pan.
260 g All-purpose Flour
1/2 cup Unsweetened Cocoa Powder
1/2 tsp Salt
230 g Unsalted Butter @ room temperature
200 g Granulated Sugar
1 tsp Vanilla Extract
2 large Egg Yolk
Glaze:
200g Semi Sweet Chocolate, chopped
50g Pure Unsalted Butter
100g Pistachios Nuts, roasted and chopped
Method :
1) Preheat oven at 180 degrees C with the rack in the centre of the oven.
2) Lightly buttered two(2) 8"- 9"removable bottom tart pans.
3) Sift flour, cocoa powder and salt in a bowl.
4) Beat butter and sugar until smooth, about 2-3 minutes.
5) Beat in vanilla extract and egg yolk and mix well.
6) Add-in sifted flour cocoa mixture till a dough formed.
7) Divide the dough into even portion and press it onto the pans evenly.
8) Bake for 20 - 25 minutes or until the shortbread in a firm touch.
9) Melt the chocolate and butter in a stainless steel bowl placed over a
saucepan of simmering water.
10) Immediately, upon removing the shortbread from the oven,
pour the warm chocolate glaze over the shortbread.
11) Using a spatula evenly spread the glaze to within 1/2" of the edge
of the shortbread.
12) Sprinkle with the chopped pistachios and press them gently.
13) Let the chocolate shortbread cool completely on the wire rack then cut it.
Note: This recipe is for two(2) 8"- 9" size tart pan.
Mango Served with Sticky Rice
Sticky rice preparation:
3 cups Glutinous rice (minimum soaked for 4 hrs)
1/2 cup Coconut milk
1 cup Water
1 tsp Salt
3 cups Glutinous rice (minimum soaked for 4 hrs)
1/2 cup Coconut milk
1 cup Water
1 tsp Salt
Gravy ingredients:
2 portion Sugar water
1 portion Coconut milk
Bit of salt
2 portion Sugar water
1 portion Coconut milk
Bit of salt
1 tsp Tapioca flour ( to thicken the gravy)
Sweet mangoes
Sweet mangoes
Method:
1) Steam the rice. Once cooked, cool immediately in a basket.
2) Mangoes cut into small pcs and serve with sticky rice and gravy.
2) Mangoes cut into small pcs and serve with sticky rice and gravy.
Spicy Shrimps Rolls
Ingredients:
250g Dried Shrimps - Wash and soaked for 5 minutes, drained.
15 Dried Chilies
5 Shallot
2 stalk Lemon Grass
1 cm Cube Belacan
2 tbsp Cooking oil
3 tbsp Sugar for tasting
7.5" x 7.5"(190mm x 190mm) spring roll wrapper
Method:
1) Pound the dried shrimps till fine.
2) Blend the other ingredients except sugar then mix with the
pounded shrimp in the blender well.
3) Add-in sugar.
4) Use the non-stick pan and stir-fry with medium low flame for 15 minutes.
5) Cut the spring roll wrapper into 9 equal section.
6) Lay a bit of sambal and roll it. Seal it with tapioca water.
(1 tbsp tapioca flour mixed with 1.5 tbsp water)
7) Heat up the oil. Fry the spring roll with medium low flame until golden brown.
Yield :
Wrapping time : 5 hours for 1 container
250g Dried Shrimps - Wash and soaked for 5 minutes, drained.
15 Dried Chilies
5 Shallot
2 stalk Lemon Grass
1 cm Cube Belacan
2 tbsp Cooking oil
3 tbsp Sugar for tasting
7.5" x 7.5"(190mm x 190mm) spring roll wrapper
Method:
1) Pound the dried shrimps till fine.
2) Blend the other ingredients except sugar then mix with the
pounded shrimp in the blender well.
3) Add-in sugar.
4) Use the non-stick pan and stir-fry with medium low flame for 15 minutes.
5) Cut the spring roll wrapper into 9 equal section.
6) Lay a bit of sambal and roll it. Seal it with tapioca water.
(1 tbsp tapioca flour mixed with 1.5 tbsp water)
7) Heat up the oil. Fry the spring roll with medium low flame until golden brown.
Yield :
Wrapping time : 5 hours for 1 container
Thursday, 20 October 2011
Hainan Chicken Rice
Chicken Rice
Spices :
2 pcs Chicken fat (in total about 2.5 tbsp size)
4 big pcs Screw pine leaf (Daun Pandan) cut into small strip
2" size Ginger (pounded till fine)
1 big pc Garlic (pounded)
2 - 3 pcs Shallot (pounded)
Spices :
2 pcs Chicken fat (in total about 2.5 tbsp size)
4 big pcs Screw pine leaf (Daun Pandan) cut into small strip
2" size Ginger (pounded till fine)
1 big pc Garlic (pounded)
2 - 3 pcs Shallot (pounded)
Ingredients:
4 cups Rice
3 3/4 cups Chicken soup
Salt to taste (4 cups of rice = 5 tsp salt which in use @ home)
12 pcs Screw pine leaf (Daun Pandan) cut into long strip
Next try : add 1 lemon grass (pounded finely)
Method:
1) Fry chicken fat with shallot oil to get chicken oil.
2) Add-in strip screw pine leaf continue fry till fragrant,
dish out the leaf and throw away.
3) Use the oil to stir-fry the ginger, follow by shallot then
garlic till crispy and golden in colour.
4) Cook the rice with chicken soup, salt, screw pine leaf and fried spices.
5) Take away the screw pine leaf, stir the cooked rice with
chopstick once the rice is cook.
2) Add-in strip screw pine leaf continue fry till fragrant,
dish out the leaf and throw away.
3) Use the oil to stir-fry the ginger, follow by shallot then
garlic till crispy and golden in colour.
4) Cook the rice with chicken soup, salt, screw pine leaf and fried spices.
5) Take away the screw pine leaf, stir the cooked rice with
chopstick once the rice is cook.
Chicken preparation:
1) Clean the chicken(1.8kg) and dry well.
2) Marinate with 5 tsp of salt for over night.
3) Boil a pot of water which enough to cover the whole chicken.
4) Add some salt which tasty enough.
5) Add-in chicken and cook till water boil. Cover and turn off the heat.
6) Allow the chicken to immerse for 15 minutes. Dish out the chicken
and make 2 holes on both chicken thigh with chopstick.
7) Put the chicken back to the pot and heating up the water till almost boil.
8) Turn off the heat and let the chicken immerse for 50 minutes.
9) Dish out the chicken and soak into cold running water for 15 minutes.
10) For chicken sauce; mix enough oyster sauce, sugar, soya sauce,
sesame oil and bit of chicken soup.
11) Arrange the skinless cucumber on the serving plate then
chopped chicken.
12) Sprinkle some chopped coriander leaf, spring onion then
pour the sauce on the chicken before serve.
2) Marinate with 5 tsp of salt for over night.
3) Boil a pot of water which enough to cover the whole chicken.
4) Add some salt which tasty enough.
5) Add-in chicken and cook till water boil. Cover and turn off the heat.
6) Allow the chicken to immerse for 15 minutes. Dish out the chicken
and make 2 holes on both chicken thigh with chopstick.
7) Put the chicken back to the pot and heating up the water till almost boil.
8) Turn off the heat and let the chicken immerse for 50 minutes.
9) Dish out the chicken and soak into cold running water for 15 minutes.
10) For chicken sauce; mix enough oyster sauce, sugar, soya sauce,
sesame oil and bit of chicken soup.
11) Arrange the skinless cucumber on the serving plate then
chopped chicken.
12) Sprinkle some chopped coriander leaf, spring onion then
pour the sauce on the chicken before serve.
Dipping Sauce ingredients:
1) Fried Chopped Garlic / Fried Pounded Young Ginger
2) Chopped Spring Onion / Chopped Coriander Leaf
3) Soya sauce to taste
4) Oyster sauce to taste
5) Sugar to taste
6) Bit of chicken soup
Mix all ingredients and serve.
Chilli Sauce ingredients:
1) Fresh chili
2) Bit of garlic
3) Bit of Ginger
4) Salt
5) Sugar
6) Calamansi lime juice
7) Bit of chicken soup
Blend chili, garlic and ginger till very fine. Add in salt, sugar, calamansi lime juice and bit of chicken soup then mix well.
Banana & Chocolate Cupcakes
Ingredients:
230g Butter
200g Caster Sugar
4 Eggs
230g Self-raising flour
120g Banana Puree
100g Chopped White Chocolate
1/2 tsp Banana Essence
Method
1) Preheat oven to 175 C.
2) Combine butter, sugar,eggs and flour in a mixer. Beat until smooth and pale, about 2 to 3 minutes.
3) Add in banana puree, chopped white chocolate and banana essence. Mixed till combined.
4) Spoon batter into paper case 3/4 full.
5) Bake for 40 minutes or until cooked. (At oven rack level 4)
Prepare time : 30 minutes
230g Butter
200g Caster Sugar
4 Eggs
230g Self-raising flour
120g Banana Puree
100g Chopped White Chocolate
1/2 tsp Banana Essence
Method
1) Preheat oven to 175 C.
2) Combine butter, sugar,eggs and flour in a mixer. Beat until smooth and pale, about 2 to 3 minutes.
3) Add in banana puree, chopped white chocolate and banana essence. Mixed till combined.
4) Spoon batter into paper case 3/4 full.
5) Bake for 40 minutes or until cooked. (At oven rack level 4)
Prepare time : 30 minutes
Friday, 8 April 2011
Steamed Yam Cake
Ingredients:
700g Yam (cleaned and diced)
150g Dried prawns, soaked and pounded
300g Rice Flour
2 tbsp Tapioca Flour
1.2 liter (6 1/2 chinese rice bowl) Water
4 tbsp chopped garlic
Garnish ingredients:
Shallots (sliced & fried till golden brown)
Sesame seed (toasted)
Peanut (toasted & pounded to medium size)
Seasoned dried turnip ("choy po" washed then fried with chopped garlic)
Spring onion (cut into small pcs)
Red chili ( cut into small pcs)
Seasoning:
3 tbsp Five spice powder
1.5 tbsp Pepper powder
Salt to taste
Sauce:
Sweet taucu simmer with water
Some chili sauce
Method:
1) Fried the dried prawns with 3tbsp chopped garlic till fragrant.
2) Add-in diced yam continue to saute till yam 1/2 cooked.
3) Add-in five spice powder and pepper powder continue stir-fry for another 1 minute. Dished out and keep a side.
4) Mixed rice flour, tapioca flour and salt with water.
5) Cook and stir the mixture in a wok till it start to form a sticky dough. Slow down the fire flame.
6) Quickly add-in the prawn mixture into wok and mixed it evenly. Off the fire and dished out into tray.
7) Smoothen and compact the cake with a wet spoon.
8) Steam the cake with high heat for 15 minutes then medium heat for 15 minutes.
9) Sprinkle with all the garnish ingredients immediately. Cut the cake when it is totally cool.
10) Served the cake with sweet taucu sauce and chili sauce.
700g Yam (cleaned and diced)
150g Dried prawns, soaked and pounded
300g Rice Flour
2 tbsp Tapioca Flour
1.2 liter (6 1/2 chinese rice bowl) Water
4 tbsp chopped garlic
Garnish ingredients:
Shallots (sliced & fried till golden brown)
Sesame seed (toasted)
Peanut (toasted & pounded to medium size)
Seasoned dried turnip ("choy po" washed then fried with chopped garlic)
Spring onion (cut into small pcs)
Red chili ( cut into small pcs)
Seasoning:
3 tbsp Five spice powder
1.5 tbsp Pepper powder
Salt to taste
Sauce:
Sweet taucu simmer with water
Some chili sauce
Method:
1) Fried the dried prawns with 3tbsp chopped garlic till fragrant.
2) Add-in diced yam continue to saute till yam 1/2 cooked.
3) Add-in five spice powder and pepper powder continue stir-fry for another 1 minute. Dished out and keep a side.
4) Mixed rice flour, tapioca flour and salt with water.
5) Cook and stir the mixture in a wok till it start to form a sticky dough. Slow down the fire flame.
6) Quickly add-in the prawn mixture into wok and mixed it evenly. Off the fire and dished out into tray.
7) Smoothen and compact the cake with a wet spoon.
8) Steam the cake with high heat for 15 minutes then medium heat for 15 minutes.
9) Sprinkle with all the garnish ingredients immediately. Cut the cake when it is totally cool.
10) Served the cake with sweet taucu sauce and chili sauce.
Friday, 1 April 2011
Fruit Cake
Ingredients:
120g Fresh Orange Peel and Chinese Lime Peel cut into small strip
175g Mixed Black Current
175g Yellow Raisin
175g Sultana
Soaked above ingredient with 600ml brandy for minimum 7 days
400g Lurpak Butter
250g Brown Sugar
8 Eggs ( "A" size )
40g Blackstrap or Molasses
2 tbsp Orange Juice
Dry ingredients:
500g Plain Flour (shifted)
1/2 tbsp Baking Powder
1 tsp Salt
1/2 tsp Nutmeg Powder
1/2 tsp Cinnamon Powder
1/2 tsp Mixed Spice
75g Toasted Chopped Almonds
75g Toasted Chopped Cashew Nuts
400g Mixed Dried Fruits ( Longan, Cranberry, Apricot, Persimmon, Pear)
Method:
1) Greased and line a 8.5" x 5.5" retangular and a 10" x 10" square baking tray.
2) Preheat avon at 154.4 degree celsius with a tray of water.
3) Beat butter with sugar till light and fluffy.
4) Add-in egg one at a time for well mixing.
5) Then blackstrap and orange juice.
6) Fold-in all the dry ingredients. Lastly, add-in chopped nuts and dried mix fruits,
soaked igredients and mix well.
7) Steam bake at 154.4 degree celsius for 1 hour.
8) Cover the cake with aluminum foil and bake at 140.5 celsius another 3 hours.
9) Brush the cake with remaining brandy when cake is cool.
10) Cut the cake and wrap it with parchment paper then cling wrap.
Keep in the fridge for a month before serving.
Yield :
120g Fresh Orange Peel and Chinese Lime Peel cut into small strip
175g Mixed Black Current
175g Yellow Raisin
175g Sultana
Soaked above ingredient with 600ml brandy for minimum 7 days
400g Lurpak Butter
250g Brown Sugar
8 Eggs ( "A" size )
40g Blackstrap or Molasses
2 tbsp Orange Juice
Dry ingredients:
500g Plain Flour (shifted)
1/2 tbsp Baking Powder
1 tsp Salt
1/2 tsp Nutmeg Powder
1/2 tsp Cinnamon Powder
1/2 tsp Mixed Spice
75g Toasted Chopped Almonds
75g Toasted Chopped Cashew Nuts
400g Mixed Dried Fruits ( Longan, Cranberry, Apricot, Persimmon, Pear)
Method:
1) Greased and line a 8.5" x 5.5" retangular and a 10" x 10" square baking tray.
2) Preheat avon at 154.4 degree celsius with a tray of water.
3) Beat butter with sugar till light and fluffy.
4) Add-in egg one at a time for well mixing.
5) Then blackstrap and orange juice.
6) Fold-in all the dry ingredients. Lastly, add-in chopped nuts and dried mix fruits,
soaked igredients and mix well.
7) Steam bake at 154.4 degree celsius for 1 hour.
8) Cover the cake with aluminum foil and bake at 140.5 celsius another 3 hours.
9) Brush the cake with remaining brandy when cake is cool.
10) Cut the cake and wrap it with parchment paper then cling wrap.
Keep in the fridge for a month before serving.
Yield :
Tuesday, 29 March 2011
Sambal Chili
Ingredients:
250g Shallots
4 Cloves Garlic
200g Chili paste
200ml Asam Jawa juice
50g Balacan
100g Smashed Dried Shrimp
150ml Tomato Sauce
Sugar and salt for taste
Method:
1) Grind the shallots and garlic separately till fine.
2) Fried smashed dried shrimp till fragrant then keep a side.
3) Fried shallots till 50% dried then add in garlic continue fry for 8 minutes.
4) Add in chili paste. Fry for 8 minutes.
5) Balacan followed by asam jawa juice.
6) Lastly, add in fried shrimp, tomato sauce, sugar and salt.
Tips:
This sambal chili can be pre cook and keep into jar in the fridge for months.
Use for cook "sambal petai", "sambal nasi lemak", 4 angle bean, "Kangkong" etc.
250g Shallots
4 Cloves Garlic
200g Chili paste
200ml Asam Jawa juice
50g Balacan
100g Smashed Dried Shrimp
150ml Tomato Sauce
Sugar and salt for taste
Method:
1) Grind the shallots and garlic separately till fine.
2) Fried smashed dried shrimp till fragrant then keep a side.
3) Fried shallots till 50% dried then add in garlic continue fry for 8 minutes.
4) Add in chili paste. Fry for 8 minutes.
5) Balacan followed by asam jawa juice.
6) Lastly, add in fried shrimp, tomato sauce, sugar and salt.
Tips:
This sambal chili can be pre cook and keep into jar in the fridge for months.
Use for cook "sambal petai", "sambal nasi lemak", 4 angle bean, "Kangkong" etc.
Sweet & Sour Fish Fillet
Ingredients:
600g Fish Fillet cut into 11/2" x 2"
1 Cucumber cut into 3/4" cube
1 Tomatoes cut into 11/2" cube
1 Onion cut into 11/2" cube
Bit of rice flour
Cooking oil
Gravy:
Tomatoes sauce
Thai Chili sauce with seed type
Plum sauce
(proportion of the sauce 3 : 2 : 1)
Sugar to taste
Bit of water for dilution
Seasoning for fish fillet:
Salt
Sugar
Pepper powder
Tapioca Flour
Method:
1) Season the fish fillet with seasoning for 2 hours.
2) Coat the seasoned fish fillet with some rice flour.
3) Heat up wok and boiled the cooking oil.
4) Fried the fish fillet till golden brown and dish-up, keep a side.
5) Keep 2 tbsp cooking oil in the wok. Fry the onion for a while, then tomatoes and cucumber.
6) Add in tomatoes sauce, Thai chili sauce and plum sauce. Cook for a while.
7) Add in sugar and water. Simmer for 1 minute.
8) Lastly, add in fried fish fillet; a quick mix then off the flame.
Tips
1) Don't over cook the fish fillet when mixing with the gravy.
2) Make sure the fish fillet is well coated with a bit extra gravy but not too watery or too much gravy when serving.
600g Fish Fillet cut into 11/2" x 2"
1 Cucumber cut into 3/4" cube
1 Tomatoes cut into 11/2" cube
1 Onion cut into 11/2" cube
Bit of rice flour
Cooking oil
Gravy:
Tomatoes sauce
Thai Chili sauce with seed type
Plum sauce
(proportion of the sauce 3 : 2 : 1)
Sugar to taste
Bit of water for dilution
Seasoning for fish fillet:
Salt
Sugar
Pepper powder
Tapioca Flour
Method:
1) Season the fish fillet with seasoning for 2 hours.
2) Coat the seasoned fish fillet with some rice flour.
3) Heat up wok and boiled the cooking oil.
4) Fried the fish fillet till golden brown and dish-up, keep a side.
5) Keep 2 tbsp cooking oil in the wok. Fry the onion for a while, then tomatoes and cucumber.
6) Add in tomatoes sauce, Thai chili sauce and plum sauce. Cook for a while.
7) Add in sugar and water. Simmer for 1 minute.
8) Lastly, add in fried fish fillet; a quick mix then off the flame.
Tips
1) Don't over cook the fish fillet when mixing with the gravy.
2) Make sure the fish fillet is well coated with a bit extra gravy but not too watery or too much gravy when serving.
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