Taro Coconut Jelly Mooncake

Jelly egg yolk ingredient (14 pcs / tray) :
1 1/2 tsp Agar-agar Powder
50g Sugar
1/4 tsp Salt
200ml Water
120g Pumpkin Puree (steamed and mashed while hot)

Method :
1) Place the agar-agar powder, sugar, salt and water in a pot. Boil for 1 minute.
2) Add the pumpkin puree continue boil for 3 minutes.
3) Fill the agg yolk mould.
4) Once set, remove from mould. Refrigerate and keep aside.

Outer layer ingredient (4 round shape and 4 square shape mooncake mould) :
1 1/2 tbsp Agar-agar Powder
160g Sugar
750ml Water
150g Yam Puree (steamed and blend)
300ml Coconut Milk

Method :

1) Place the agar-agar powder, sugar, water and yam puree in a pot. Boil for 2 minute.

2) Add the coconut milk continue boil for 30 seconds.

3) Fill the mooncake mould 1/2 full. Let it settle for about 80%.

4) Slowly place an pumpkin egg yolk into each mooncake mould.

5) Continue fill-up the mooncake mould. Set aside.

6) Once cold, refrigerate. 

Taro Spice Cake Frosted with Cream Cheese

Ingredients:

110g Butter
150g Brown sugar
2  Large Eggs (AA size)
200g Yam Puree (Steamed and blend 200g yam)
1 tsp Vanilla Extract

Dry ingredient sift and mix, then divided into 2 portions :
200g Self Raising Flour
1/4 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
3/4 tsp 5 Spice Powder
1/4 tsp Cinnamon Powder

120ml Buttermilk
(120ml milk mix with 1/2 tbsp lemon juice. Stir and stand for 10 minutes before using)

Cream Cheese Frosting (for 2 recipes) :
228g Cream Cheese, room temperature
56g  Butter, room temperature
2 tbsp Maple Syrup / Golden Syrup
100g Icing Sugar

Cream cream cheese and butter in the bowl of your food processor (or use a hand mixer) and pulse until smooth. Add the maple syrup and icing sugar to combine. (Do not over process or the frosting will be too thin.) Adjust syrup or sugar until you have the right consistency. Keep aside.

50g toasted and chopped walnut for garnishing.

Method :
1) Preheat the oven at 177 degrees C. Place rack in center of oven. 
2) Prepare 2  8"(20 cm) cake pans. 

3) Beat the butter and sugar until light and fluffy (about 2-3 minutes).  

4) Add the eggs, one at a time, mixing well after each addition.

5) Add the taro puree and vanilla extract and beat until incorporated.

6) Add the 1st portion of flour mixture. Fold until incorporated.

7) Followed by buttermilk, mixed until incorporated. Then 2nd portion of flour mixture.

8) Divide the batter in half and pour the batter into the prepared pans.

9) Bake for approximately 25 -30 minutes. 

10) Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans.

11) Cool completely before frosting.

Assemble :

Place one of the cake(top side down) on a serving plate. Frost with a layer of cream. Place the second cake(top side up) onto it. Frost sides of the cake. Garnish with walnuts. Refrigerate but bring to room temperature before serving.

Sweet Bean Curd (Tou Fu Fah)

Ingredients :

300g Soya bean
3 litre Water
2 tbsp Tapioca flour
1 tsp Curdling powder

Cotton bag
Warmer

Method :
1) Soak soya bean over night or minimum 6 to 7 hours.
2) Blend with water and squeeze out soya milk by using cotton bag.
3) Get 200ml soya milk and mix well with tapioca flour and curdling powder.
4) Cook the remaining 2.75 litre of soya milk until boiled in a pot.
5) Pour the soya milk mixer into the warmer. Followed by the boiled soya milk.
6) Cover properly and keep at least 30 minutes. DON'T shake the warmer.
7) Serve the bean curd warm with caramel either plum sugar or white.



Caramel ingredients:

200g Sugar

2 block Plum sugar (Gula Melaka)

8 pcs Screw pine leaves (Daun Pandan)

200g Water

Method :

1) Boil 100ml water with 200g sugar and 4 pcs screw pine leaves till disolve.

2) In a separate pot, boil 100ml water with plum sugar and 4 pcs screw pine leaves till disolve.

Kuih Dadar (Kuih Tayap)

Crepe Batter Ingredients :

150g Flour
2 Eggs
250ml Coconut milk mix with 200ml water
1/2 tsp salt
6 tbsp Pandan juice

Method :
1) Heat-up non-stick pan with applying bit of cooking oil.
2) Pour in batter while sliding the frying pan to form thin round cripe.
3) Cook with medium low flame, then turn to small flame.
4) Turn over, cook for 30 second.



Filling ingredients:

2 big pcs Plam sugar (cut into small pieces)
4 pcs Pandan leaves (cut into pieces)
1.5 pcs Grated young coconut
Bit of water
1tsp Salt

Method :
Cook with low flame for about 15 minutes or become moist.


Lay a piece of crepe. Take small amount of coconut filling and wrap into rectangular shape.

Asam Ikan Pedas

Ingredients:

1 kg Fish
5 pcs Ladies Fingure (cut into 1" long)
1 Brinjol (cut into strips)
2  Tomatoes
1 Bunga Kantang (chopped)

150 g  Shallot

1 clove Garlic

2 stalks Lemongrass

1 inch Galangal

1/4 inch Turmeric

Grind the above ingredients separately

1 tbsp Dried Chillies Paste

2 tbsp Fresh Red Chillies Paste

1 tbsp Toasted Belachan Powder

30g Tamarind Pulp soaked with 1 cup of water then strained
Water

Salt to taste

Sugar to taste

1) Fry shallot, garlic, lemongrass, galangal, turmeric, dried chillies and red chillies paste then belachan (one at a time) until fragrant.

2) Add in tamarind water, tomatoes and bunga Kantang, cook for 1 minute.

3) Add in water, salt and sugar to taste. Simmer for awhile.

4) Add in fish continue simmer for 10 minutes.

5) Finally, add in both vegetables simmer for 5 minutes.

Nasi Briyani

Ingredients :

2.5 cups Basmathi Rice
2.2 cups water
1/2 pkt "National" Nasi Biryani Spice Mix
1 pc Cinnamon stick
2 pcs Star Anise
1 tsp Cloves (bunga cengih)
1 Tomato
1 Big Onion (chopped)
2 tbsp Ghee
2.5 tsp Salt


1) Washed and soaked the rice for 20 minutes. Drain well.
2) Fry the chopped onion with ghee till fragrant.
3) Add- in cinnamon, star anise and clove continue fry for 2 minutes.
4) Add-in tomato, fry for another 5 minutes.
5) Finally, fry the basmathi rice for another 5 minutes. Add-in salt.
6) Cook the rice with water for 30 minutes.

Penang Prawn Noodle

Prawn Stok Ingredients :
2.5 liter Pig's bone broth
(1pc Pig's marrowbone and 1kg pig's back bone boiled with 3.5 litre water for 2 hours)
Prawn's shell

1) Boiled the prawn's shell with the broth for another 30 minutes.
2) Add in the sambal paste continue to simmer for 20 minutes.


Sambal Paste Ingredients:

50g Dry Prawns ( cleaned and pounded)
150g Shallot (pounded)
2 clove Garlic (pounded)
1.5 packed Prawn Mee Paste

1) Fry the pounded dry prawns till fragrant, keep a side.
2) Fry shallot and garlic till fragrant.
3) Add in prawn mee paste and dry prawns. Mixed well


Fresh Prawns Preparation:
1) Clean and blanch in boiling water for 2 minutes.
2) Remove and reserve the shell.
3) Fry the prawns with enough sambal paste. Keep a side.

Main Ingredients :
400g Fresh Prawns
2 big pcs Fish Cake ( sliced and fried)
150g "Kangkong" (blanch with water)
100g Bean Sprout  (blanch with water)
500g Yellow Noodles (blanch with water)
100g Mee Hon (blanch with water)
Fried Shallot
4 tbsp Sambal Paste
Prawn Stok


Serve 6 bowls

Sambal Petai

Ingredients :

2 tbsp Dry Prawns (soaked)
100 g  Shallot
1 clove Garlic
2 stalks Lemongrass
Grind the above ingredients separately

3 tbsp Dried Chillies Paste
1.5 tbsp Fresh Red Chillies Paste
1 tbsp Toasted Belachan Powder

20g Tamarind Pulp soaked with 1 cup of water then strained
Salt to taste
Sugar to taste

300g Petai
300g Prawns


1) Pan fry the prawns till 1/2 cooked, keep a side.
2) Fry pounded dry prawns till fragrant, keep a side.
3) Fry shallot, garlic, lemongrass, dried chillies and red chillies paste then belachan until fragrant.
4) Add in tamarind water, salt and sugar to taste.
5) Lastly, cook the petai. Add in prawns and mixed well.

Green Curry Chicken

Curry Paste Ingredients:

1) 150g Shallot

2) 1 clove Garlic
3) 1 big pc Onion
4) 20 Green chilli (seeded)
5) 1 tumb size Lengkuas
6) 2 stalk Lemon grass
7) 4 stalk Coriander roots
8) 1 whole Kaffir lime skin
9) 1" Balacan paste

9) Coriander seeds, fennel seeds & peppercorn (roasted by pan-fry without oil till aromatic)
    Grind till fine
Try to include this for better taste

Grind shallot, garlic by itself. Grind item from 3 to 9 together. Keep aside.


Ingredients :

1/2 Chicken (debone, cut into small pcs season with salt and pepper)
400g Coconut milk
5 pcs Thai egg plant (cut into half)
One hand full of small egg plant
20 pcs Lemon leaf
1 stalk Lemon grass (smashed)
10 pcs Basil
Palm sugar to taste
Fish sauce to taste
Chicken stock
Water

1) Fry shallot, garlic and mixed green chili paste until fragrant with coconut milk.

2) Then fry chicken and lemon grass until 1/2 cooked. 

3) Add in water, salt and palm sugar & fish sauce to taste. Simmer for 3 minutes.

4) Add Thai egg plant and small egg plant.

5) Finally, add in lemon leaf and chicken stock to taste.

6) Garnish with basil leaf when serve.

Orange Plum Sauce

Ingredients :

1 Fresh orange juice
4 to 5 tbsp plum sauce
300 ml chicken brown sauce
Salt to taste

Method :

1) Heat up chicken brown sauce.
2) Add-in orange juice and plum sauce.
3) Add-in salt to taste. Then serve.

Black Pepper Sauce

Ingredients :

2 tbsp butter
1tbsp extra virgin olive oil
30 g Shallots (sliced)
30 g crushed black pepper / 2 tbsp Black pepper sauce
1 tbsp brandy
400 ml chicken brown sauce
6 tbsp plain flour
salt to taste

Method :

1) Heat up butter and olive oil in the sauce pan to stir fry shallots, black pepper and flour until aromatic.
2) Add in Brandy and chicken brown sauce.
3) Bring to boil over a low heat  for 5-10 minutes.
4) Season with salt, stir well.
5) Remove from heat, ready to serve.

Chicken Brown Sauce

Ingredients:

500g Chicken bone
200g big onion (cubed)
50g celery (cubed)
50g carrots (cubed)
1 tbsp mixed herbs
1 tbsp tomato paste
2 tbsp dark soya sauce
4 tbsp plain flour
2 liters (2000ml) water
100ml cooking oil

Method :

1) Heat up cooking oil then stir the above ingredient until aromatic and brown in colour.
2) Add in water, bring to boil.
3) Simmer for 1 1/2 hours over low heat.
4) Remove from heat then strain well.

This brown sauce good for prepare:

Black Pepper Sauce
Orange Plum Sauce

Braised Siew Yurk With Dried Oyster and "Fatt Cai"

Ingredients:
10 to 12 pcs Dried oysters, soaked
1 cloves of garlic
1 small pc ginger
500ml water

500g Roasted pork( "Siew Yurk") cut into pieces
50g Black moss( "Fatt Cai"), washed
White vege "Wong Ah Pak", cut into big pieces

Seasoning Ingredients:
Oyster sauce
Sugar
Soya sauce
A dash of Pepper
Dark sauce

Bit of Starch water

Method:
1)  Heat up oil, saute ginger and garlic. Add-in soaked oyster, water and seasoning ingredients.
     Simmer for 30 minutes with low flame.
2) Dish out the oyster.
3) Continue simmer "Wong Ah Pak" with the sauce for 10 minutes. Dish out, keep aside.
4) Then simmer "Siew Yurk" for 10 minutes. Dish out.
5) Lastly, simmer "Fatt Cai" for 5 minutes.
6) Arrange the "Fatt Cai" in the center of a bowl. Then oyster, "Siew Yurk". Lastly, cover with "Wong Ah Pak" on top.
7) Turn over the bowl into a plate.
8) Thicken the sauce with starch water. Pour onto the dish, serve.

Hakka Style Simmered Pork Belly with Black Fungus

Ingredient:
600g Pork belly with skin, sliced thickly
100g Black fungus "Mok Yee", soaked and cut into big pieces
3 tbsp chopped shallot
1 tbsp chopped ginger
2 pcs "Nam Yee" smashed with 2 tbsp sauce
2 tsp 5 spice powder
1 tbsp Shaoxing wine
2 tbsp oyster sauce
1500ml Water
Dark sauce
Enough cooking oil for deep frying marinaded pork belly

Rice flour and all purpose flour( 1:1 portion) mixed well

Marinade Ingredient:
1.5 pcs "Nam Yee"
4 tbsp shallot juice
1 tbsp oyster sauce

Method:
1) Marinade pork belly with marinade ingredient for overnight.
2) Heat up cooking oil. Dry the pork belly with mixed flour and deep frying the pork until golden brown. Dish and drain.
3) Fry ginger, then shallot with 2 tbsp cooking oil till fragant.
4) Add-in fungus. Stir fry for 2 minutes. Add-in "Nam Yee", oyster sauce, and sugar. Continue stir fry for 1 minute.
5) Add-in 1/2 portion of water, bring to boil.
6) Put-in 5 spice powder and dark sauce. Simmer for 10 minutes with slow flame.
7) Add-in remaining water continue to simmer untill fungus tender.
8) Add-in shaoxing wine 5 minutes before serving.

Rum Balls

1 1/2 cups (150 grams) toasted pecans, finely chopped (hazelnuts, walnuts, or almonds can be used)

1 1/4 cups (125 grams) finely crushed vanilla wafer cookies

1/2 cup (60 grams) confectioners sugar(powdered or icing)

2 tbsp (15 grams) cocoa powder(Dutch processed or regular unsweetened)

2 tbsp light corn syrup(or liquid glucose syrup, golden syrup, or honey)

1/4 cup (60 ml) rum

Toppings:

Confectioners (powdered or icing) Sugar

Finely chopped nuts (pecans, walnuts, hazelnuts, almonds or pistachios)

Unsweetened Cocoa Powder

Melted Chocolate (Dark or White)

To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Put the pecans on a baking sheet and bake for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then chop the nuts finely with a knife or place the nuts in your food processor and pulse until finely chopped. Transfer to a large bowl.

Process the vanilla wafer cookies in the food processor until finely ground. Add the crumbs to the finely chopped pecans. To this mixture add the confectioners sugar and cocoa powder and stir until combined. Add the corn syrup and rum and mix well. Add more rum if necessary. Chill the batter and then shape into 1 inch (2.5 cm) balls.

Then roll the rum balls in confectioners sugar, finely chopped nuts, or cocoa powder. If dipping in chocolate, put about 4 ounces (120 grams) of chopped dark chocolate and 1 teaspoon of shortening or butter in a heatproof bowl placed over a saucepan of simmering water. Once melted, remove from heat and dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the rum balls from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls on a baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Once the chocolate has hardened you can drizzle the rum balls with 1 ounce (30 grams) melted white chocolate.

Can be stored in an airtight container in the refrigerator for several weeks.

Makes about 40 rum balls. Preparation time30 minutes.

Read more:http://www.joyofbaking.com/RumBalls.html#ixzz1lCkycQni

Lamb Stew

Ingredients:
12 pcs Lamb shoulder
2 big White onion (chopped)
1 big Red onion (chopped)
2 stalks Celery (chopped)
8 Potatoes (cut into 2" to 2.5" cube)
2 Carrots (cut into 1" cube)
1 to 1.5 litre of water depend on individual preference of gravy texture.

Seasoning:
Salt
Pepper
Sugar
Black sauce
5 tbsp Plain flour
Cooking Oil

Method:
1) Clean and trim away fats. Then cut into 1.5" square pcs.
2) Boil in hot water for 2 to 3 minutes. Drain then season with salt and pepper for 1/2 hours.
3) Pan fry plain flour with cooking oil with mild flame till slightly brown in colour.
    Keep aside.
4) In another pot, stir fry both type of onions till fragant.
5) Add-in lamb, continue stir fry for 2 minutes.
6) Add-in chopped celery and stir fry for 1 minute.
7) Add-in minimum 1 litre of water. Bring to boil before add-in potatoes, carrots and fried flour.
8) Bring to boil. Add-in salt, sugar and dark sauce to taste.
9) Simmer for 1/2 hour with slow flame or till meat tender.
    Occasionally, stir the stew to avoid from sticking to bottom of pot.

Chocolate Chips with Nuts Cookies

Ingredients:
250g Butter (salted)
110g Caster sugar
110g Brown sugar
2 Egg (size B)
1 tsp Vanilla essence
1/2 tsp Salt

Dry ingredients:
350g Flour
1.5 tsp Baking powder
5 tbsp Coco powder
300g Chocolate chips
120g Hazelnut (baked and coarsely chopped) Any kind of nut

Optional:
2 tbsp of ground hazelnuts (depend on the above kind of nut)

Method:
1) Cream butter, sugar and brown sugar.
2) Gradually beat in egg. One at a time then vanilla essence.
3) Mixed all the dry ingredient well before fold into it; except chocolate chips and nuts
4) Lastly, add-in chocolate chips and nuts till well combined.
5) Bake for 23 minutes at 180 degree Celsius


Yield : 2 containers
Preparation time : 2 hours


For Chocolate Chips Cookies :
1) The size of cookies before baking must be SMALLER than with nuts.
2) Baking time is only 20 minutes at 170 degree Celsius

Green Pea Cookies

Ingredients:
1kg Green Pea (grind into powder form)
1kg Superfine flour
400g Icing sugar
560g Corn oil

Tools:
Rowling pin
1 big pc of thick plastic sheet
Cookies mould

Method:
1) Mix all the ingredient well, except corn oil.
2) Then add-in corn oil. And mix well.
3) Roll the dough in between plastic sheets. Make sure it is compact enough
    before shape into cookies.
4) Bake for 18 minutes at 170 degree Celsius at rack level 3.


Yield : 4.5 round shape big size containers.
Time : 3 hours
Texture : too soft