Almond Flakes Cookies

Ingredients:

250g "Lurpak" Danish salted butter
125g  Salted Butter
165g  Castor sugar
2        Egg
325g  All purpose flour
110g  Almond (roasted & grind finely)

Almond flakes for decoration
Egg yolk for glacing

Method:
1)  Prepare 6 thin baking tray by applying some butter.
2)  Mix both type of butter with sugar till creamy.
3)  Add-in egg and continue to mix till combined.
4)  Fold-in flour and ground almond gently.
5)  Spread evenly over the baking tray.
6)  Bake 2 trays at one time for 10 minutes @ 170 degree Celsius:
     Oven rack no.2 from top
7)  Draw the line with a knife by putting on the template.
8)  Apply egg york, then decorate with almond flake.
9)  Apply egg york for the second time then bake for another 15 minutes.
     Oven rack no.2 from bottom
10) Transfer to black tray bake for 8-10 minutes
      (depending on the cookies thickness) at the lowest level.

NOTES:
1) This recepi is for 6 small trays
2) May adjust the temperature to 180 degree Celsius.
3) Make sure level the batter same thickness and compact so
    that it will evenly bake.

Yield : 2 small round transperent cookies containers

Moist Carrot, Pineapple and Nut Cake

Ingredients:

250g All purpose flour
2 tsp Baking soda
2 tsp Baking powder
1/2 tsp Salt
2 1/2tsp Ground cinnamon
1/2 tsp Ground nutmeg
Mixed the dry ingredients well and sifted (A).

4  Eggs ("A" size)
250ml Flower / Corn oil
200g Brown sugar
2 tsp Vanilla extract
Whisked for a minutes or so (B). 

200g Grated carrots
100g Chopped roasted nuts (cashew/ walnuts)
150g Chopped pineapple

Cream cheese frosting:
250g Cream cheese, softened
125g Butter, softened
100g Confectioners' sugar
1 tsp Vanilla extract
1/2 tbsp Pineapple juice / Lemon juice

Beat the cream cheese and butter till creamy. Add-in icing sugar; beat for a minute.
Add vanilla extract and pineapple juice then beat for another minutes.
May cream this 1 day ahead.

Method:
1)  Preheat oven @ 180 degree Celsius.
2)  Prepare pan or pans by lining with parchment paper :
     (2)two 8" pan prefer 9" pan bake @ 165 degree Celsius for 23 minutes
     12" cake pan
     10" x 10" x 2"cake pan bake for 40 minutes
3)  Mixed part (A) with part (B) for another 2 minutes.
4)  Add the carrots, nuts and pineapple.
5)  Pour the batter in prepared cake pans.
     Test for doneness by inserting a skewer.
6)  Cool the cake minimum for 2 hours. Best for overnight for cream cheese frosting.

Crispy Roasted Pork Belly (Siu Yuk)

Ingredients :

1.5 kg Pork belly with skin

Seasoning on the skin :
 1 tsp Salt
 5 tbsp Coarse Salt
 2 tbsp Vinegar

Seasoning on the meat :
 11/2 tbsp 5-spice powder
 1tsp White pepper
 1tsp Salt
 1tsp Sugar
 11/2 tbsp Rice wine

Mixed well before apply on the meat.

Method :
1)  Clean and pad dry the pork meat.
2)  Use a sharp blade to cut/ poke through all over the pork skin.
3)  On the meat side, make shallow cut (about 1 cm
     deep and 11/2cm apart) across the length of the meat.
4)  Apply the meat seasoning all over the meat thoroughly.
5)  Place pork belly meat side down then rub the salt all over the skin.
6)  Uncovered, place in the refrigerator overnight
     until an hour before roasting.
7)  Lay 1 layer of the coarse salt on the skin.
8)  Roast for 20 minutes @ 200 degree Celsius
     with both upper & lower heating elements.
9)  Discard the coarse salt, brush with the vinegar.
10) Roast for another 30-40 minutes @250 degree Celsius
      with the upper heating only.
      Adjust the timing according to the skin condition.
11) Scrip off the burned part. Hang the "Siu Yuk" for discard the access oil.

To enjoy the crispy part of the skin, 
roast it for 10 minutes with UPPER heating function before serving.

Nyonya Style Dumpling

Filling Ingredients:
1.2kg (In big block) Shoulder meat with fat
280g Taucu
140g Dried Prawns - chopped
150g Mushroom - cut into small square
1kg Fried Shallot
500g Winter melon strips - chopped
50g Pepper Powder
130g Coriander Powder mix with water to become paste
1tsp Salt
Dark soya sauce for colouring

Shoulder meat preparation:
Washed and boiled in water for 25minutes. Separate the fat and lean meat. Cut both into small square.

Cook the filling 1 day before wrapping: (Try to cook with less oil)
1)  Fried the lark with 2 tbsp oil to extract the oil.
2)  Add the chopped dry prawns and stir fry for 2 minutes.
3)  Then the chopped mushroom, pepper powder and dark soya sauce
      continue frying for another 2 minutes.
4)  Keep aside[A]
5)  In a clean wok, fry the lean meat with a bit of cooking oil till half dry.
6)  Add in the coriander paste, continue frying.
7)  Then, taucu. Fry for 1 minute.
8)  Add-in the pepper powder, dark soya sauce.
8)  Then [A] mix well while frying.
9)  Lastly, mix in the chopped winter melon strip and salt if necessary.

Heating up this filling before wrapping. Lastly, add in the fried shallot, mix well after off the fire.

Rice Ingredients:
2kg Glutinous Rice
750g Coconut Milk (3 coconut milk)
Salt
Bunga Telang boiled with water for colouring
Screw pine leaves - cut into 3" long
Banana leaves for laying the steamer

Glutinous rice preparation:
1)  Soaked the rice for 2 hours ONLY. Strain before steaming.
2)  Lay 1 layer of banana leaves on the steamer.
3)  Steam 5 cups of glutinous rice with 3/4 cup of coconut milk with "Bunga Telang" water(1/2cup water mix 4 tbsp bunga telang water) and 2 1/2 tsp (5 spoon my personal salt spoon) salt for 20 minutes.

Wrapping procedure:
Prepare a bowl of water. Wet the hand, take 1 lump of cook glutinous rice. Compact it before stuff into the bamboo leaves which fill with 2 screw pine leaves. Then 2 tbsp of filling followed by another lump of cook glutinous rice. Wrap it tight because it will loosen after steaming. Then steam for 1 hour. Top up the hot water after 1/2 hour steaming.

Traditional Layer Cake

Ingredients (A):
675g Butter
525g Caster Sugar
11/2 tsp Vanilla Essence
11/2 tbsp Brandy
29 Egg Yolk (A size)

Cream butter with caster sugar together. Then add-in vanilla essence & brandy.
Lastly, add the egg yolk one at a time. Mix well for each egg yolk addition. [batter(A)]

Ingredients (B):
300g Superfine Flour
3/4 tsp Baking Powder
3 3/4 tsp Mixed Spices

Mixed well and sift. Then fold into [batter(A)]

8 Egg White (A size)
In a clean bowl, whisk egg white until stiff before fold into batter(AB)

75g Melted Butter for brushing

Other Tools :
10" x 10" x 2" Square baking tray lined with baking paper at the base only
Scoop (size: 3/4 cup)
Brush
Skewer
Serving spoon

Method:
1) Pre-heat oven at 200 degree celsius.
2) Take 2 scoops of batter into the baking tray. Level evenly.
3) Bake in the oven till brownish. About 1 1/2 minutes
4) Take it out from the oven. Gently brush with a bit of melted butter.
5) Then use the serving spoon to press the whole surface of the cake gently.
6) Add 1 1/2 scoop of batter and gently spread over the cake.
7) Continue bake till brownish.
8) Follow step (4) till step (7) until the batter finished.
9) For the final layer, bake in the oven at 180 degree celsius for about 10 minutes
    or till golden brown.

Note :
1) If there is some air bubble after baking each layer of cake,
    use the skewer to release the air.
2) This cake serve best after 2 days.

Seri Muka

Ingredients :
500g Glutinous Rice (Soaked for 2 hours then drained)
250ml Thick Coconut Milk
250ml Water
2 tsp Salt
3 Screw pine leaves (Cut into 2" size)
10"x10"x2" OR 24 cm Tray
Banana leaf to cover tray

Mix 150ml coconut milk with water & salt well. Then add into the glutinous rice. Level, cover with screw pine leaves. Steam with medium heat for 25 mins. Add the remaining coconut milk, steam for another 5 minutes. Loosen the cook rice with chopstick before press the rice by using extra banana leaf. Make sure the rice is compact and level. Press all the side first, then slowly move to centre.

3 eggs (Beat the egg by using the spring beater)

Mixed well these ingredients (A)
250g Castor sugar/ 200g granulated sugar
1/2 tsp Salt
80g Custard powder
400ml Thick coconut milk
375ml Water
25g/20pcs Screw pine leaves (extract to get the juice)
3-4 drops Green colouring

Method :
1) Boil and keep stirring the mixture(A) with low heat.
    Make sure not to over boiled. Once start thicken, off the fire.
    Keep stirring while adding the beaten egg until the temperature comes down.
2) Strain the boiled mixture while pouring slowly onto the pressed glutinous rice.
3) Tap the tray on the table surface lightly to release any air bubbles.
4) Steam with low heat. Make sure there is a small opening for the wok lid to release pent-up steam.
5) Allow to cool for several hours. Oiled the knife slightly before cutting into small rectangular pieces.

Mee Soto

For Soup
Ingredient (A):
4 litre Chicken soup
8 pcs  Lime leaf
6 pcs "Salam" leaf
Salt to taste

Ingredient (B) - grind everything into paste:
Shallot
Garlic
2 Onion
6 Candlenut (buah keras)
1 tsp Coriander powder (ketumbar)
1 1/2 tbsp Pepper
1 thumb size Ginger
Bit of Turmeric (kunyit)
Bit of Galangal (lengkuas)
2 Lemon grass (serai)

Ingredient (C):
3 Star anise (bunga lawang)
1 Cinnamon stick (kayu manis)
6 Cloves (bunga cengkih)
5 Cardamon pods (pelage)

Method :
1) Heat up some oil, stir fry ingredient B till fragrant.
2) Add in ingredient C, continue fry until ingredient B looks dry.
3) Add in chicken soup. Once boiled, add in all the leaves.
    Simmer for 1 hour, then add in salt to taste.

Chicken preparation :
2 kg chicken cut into half. Cleaned, soak into spices soup for  25 minutes.
Cut into pieces, then season with salt and wine for 1/2 hour.
Fried the chicken in hot oil for 2 minutes.

Other ingredients :
1) Bean sprout
2) Sawi - cut into 1" size
3) Vermicelli (Beehon)
Blanch the above ingredients separately in hot water, then drain.
4) Cabbage - washed, sliced thinly.
5) Coriander leaves (daun sup/ "ken choy") - cut into 1cm size
6) Fried shallot

Chilli Sauce :
2 Red chillies
2 Green chillies
2 Red bird's eye's chillies (cili padi)
2 Green bird's eye's chillies (cili padi)
5 clove Garlic
Sweet soy sauce, thick soya sauce, lime juice, sugar, salt to taste.

Remove all the seeds from chillies. Blend all the ingredients till fine then mix with the seasoning.