Plain Yam Rice for Bak Kut Teh

Ingredients:

6 cups Rice
6 cups Water
4 tbsp Pork oil
1 bulb Garlic (chopped)
5" long Yam (cut into small cube)
11/2 tsp Salt
2 tbsp Five spice powder
1/2 cup Fried Shallot


1) Wash the rice properly.
2) Heat-up wok, fried the garlic with oil for 1 minute.
3) Add the cut yam before the garlic turning light brown.
4) Stir-fry till tender and the garlic turning light brown.
5) Add the rice and continue stir-frying.
6) Add-in five spice powder & salt.
7) Dish out, cook the rice in rice cooker.
8) Once the rice cooked, add the fried shallot and mixed well.

Pineapple Curry

Ingredients:

800g Pineapple ( 1 ripe pineapple)
Cut into 2cm thickness x 2" chunk

2 tbsp Tamarind paste
5 stalks Daun kesom (leaves only)
200g Coconut milk
1/2 cup Water
2 tbsp Brown sugar
Salt to taste

Spice paste (grounded)
20 Shallots
1cm Turmeric
3 Star anise
2 tbsp Dried chillies
2 tbsp Fresh chillies
2 tbsp Coriander seeds (pan fry in wok before grinding)

1) Stir fry spices over medium flame till aromatic about 15 minutes.
2) Add-in pineapple chunk and continue frying for 2 minutes.
3) Then add-in water & daun kesom, simmer for 10 minutes.
4) Season with tamarind paste, coconut milk, brown sugar & salt.

New York Cheesecake

Ingredients:

Base :
275g Digestive Biscuits - crushed
75g   Melted Butter

Mixed well and press onto the Spring-form pan base.

Filling :
500g Cream Cheese
120g Castor Sugar

Cream together.

3 "A" size Egg

Add in one at a time and mixed well.

1/2 tbsp Grated Lemon Rind
1 tbsp    Lemon Juice
150g     Sour Cream

Beat together with cream cheese mixture.


Cake tin : 8" round spring-form cake pan - Greased

Oven : Preheat @ 160 degree Celsius
            Water bath method

Bake :  One level below centre of the oven.
             160 degree Celsius fan-forced for 10 minutes.
             Continue with 160 degree Celsius for 40 minutes
             Allowed to cool in oven for 2 hours with door ajar.

Texture : Immediately after baking, cake center should wobbles slightly.

Serve : Best after minimum 5 hours chilled.

Marble Cheesecake

Ingredients :

Cake Base :
250g  Oreo Cookies
70g    Melted Butter

Mixed well and press onto the Spring-form pan base.

Filling :
200g  White Chocolate -
160g  Thick Cream

Mix all by using double boiled method.

400g  Cream Cheese - room temperature
2        "AA" size egg

Blend till creamy. Then fold in the white chocolate mixture.


Chocolate Swirl effect :
10g   Unsalted Butter
60g   Thick Cream
100g  Dark Chocolate

Mix all by using double boiled method.

Baking tin : 8" spring-form

Oven : Preheat @ 180 degree Celsius fan-forced
            Water bath method
            Bake for 40 minutes till slightly golden brown on the surface.
            Allow to cool in the oven for 2 hours with door ajar.

Texture : Should be wobbly immediately after baking
         

Serve : Best after minimum 5 hours chilled.
         

Ondeh Ondeh

Ingredients :

130g     Glutinous Rice Flour
85ml     Coconut Milk
1 tbsp   Castor Sugar
3 tbsp   Pandan Juice
            Water (enough to make dough)

Filling :
Gula Melaka (chopped finely), Molasses Sugar and Sugar mixed well.

Coating :
100g Grated young coconut mixed with 1/2 tsp salt

Method :
1) Mixed all the dough ingredients.
    Kneed the dough with smooth and soft texture. Just nice to shape ball.
2) Rest for 15 minutes.
3) Divide the dough into a 10g dough. Roll into a sphere and make an indention.
4) Fill in the sugar mixture and shape into a ball.
5) Boil the water in a pot. Put in the ball one at a time.
6) Be sure to stir the balls from sticking to the bottom of the pot.
    Once ready, ondeh ondeh will float to the surface.
7) Remove from water and roll it on grated young coconut.
8) Ready to serve.

Yield : 25 balls

NOTE :
1) Make sure the ondeh ondeh skin not too thick when shape it.
2) Fill more sugar mixture by compress it before shaping.
3) Boil the ondeh-ondeh immediately after shaping.
    Do NOT shape all the dough then boil all at one time.
4) Let the ondeh-ondeh boil a bit longer even floated.

"Hup Tou Soh" Chinese Walnut Cookies

Ingredients A :
350g    Flour
1 tsp    Baking Powder
1/2 tsp Sodium Bicarbonate

Mixed well then keep aside.

Ingredients B :
160g    Pork Lat
            (RM9 of pork fat cut & extract the oil by pan frying.
             Make 4 recepi)
130g    Caster Sugar
1          "A" size egg
1/2 tsp  Ammonia Powder
1/2 tsp  Salt

Mixed well with a spatula.


100g    Peanut - roasted and grounded
1          Egg yolk - mixed with 1tbsp water (for brushing)

Method :
1) Mix ingredients A, ingredients B and grounded peanut well
    till become a soft dough.
2) Divide the dough into many small portion.
3) Form into round shape.
4) Arrange onto baking tray.
5) Flatten lightly at the centre using a teaspoon.
6) Brush with egg yolk.
7) Bake in preheated oven at 180 degree celcius for 25 minutes
     until golden in colour.

Yeild : 1 container
Preparation time : 1 1/2 hours

Banana Cake

Ingredients : (10" x 10" x 2" baking tin)

250g  Butter
275g  Sugar
Cream till pale and fluffy.

4        "A" size egg
Add egg one at a time cream till combine

500g   Banana - mashed
2 tsp    Vanilla essence
Add and blend slowly till well incoporate

100ml Milk

350g   Flour
2 tsp   Baking powder
1 tsp   Baking soda
Mixed all this well then sift and fold into batter gently alternate with milk.
Start and end with flour mixture. Divide the milk into 2 parts.

Oven : Preheat @ 170 degree Celsius

Bake : 170 degree Celsius fanbake for 30 minutes then 170 degree Celsius
            for 15 minutes

Nasi Dagang

Fish Curry Ingredients:

2             "Ikan Tongkol"- clean & cut into 1.5" thickness
10pcs      Asam gelugor
2 tbsp     Salt
Water - enough to cover the fish for boiling

Boil for 20 minutes.
Keep 250ml-300ml fish soup.

10 pcs      Shallot - blend
2 big pcs  Ginger - blend
6 pcs        Garlic - blend
1               Lemon grass - blend
2"            "Lengkuas" - blend
5 pcs       "Buah Keras" - blend
50g          Cumin powder (Jintan putih)
30g          Coriander powder
4 tbsp      Chili paste
2 big       Tomatoes - cut into cube

Stir-fry above ingredients. Then add-in :

3 tbsp    "Gula Melaka"
1 tbsp    Sugar
1 tbsp    Salt
150ml   Coconut milk
Soya source for taste
1 tbsp   "Kerisik"

Simmer for 1 minute. Add-in the cook fish chuck with fish soup.
Continue simmer for 20 minutes.


Rice Ingredients & Preparation :

2 1/2 cups "Dagang" Rice
                  (1 cup basmathi rice & 1.5 cups red brown rice)
4                Shallot - slice finely
3                Garlic - slice finely
1 big piece Ginger - slice finely
1 tsp          "Halba"
1 1/2 tsp     Salt
300 ml        Coconut milk

Cook the rice with 1 cup of water and all other ingredients for 10 minutes
or till the rice half cook.
Add-in the coconut milk and cook till the rice is fully cook.
Stir and mix the rice before serving.


Cucumber Salad :

2 Cucumber - Cut 1" long x 1cm thick without seeds
1/2 Carrot - cut into same size as cucumber
2 Fresh chilli - cut into 1/2 cm thick
Some pineapple - cut into triangle shape
Salt
Sugar

Season the cucumber and carrot with salt for 15 minutes. Squeeze the juice then add the sugar.
Season for 30 minutes. Taste and adjust the taste accordingly before serving.

Whipped Cream

Ingredients:

1 cup    Heavy whipping cream
1/3 cup Icing sugar
1 pinch Salt
1/2 tsp  Vanilla extract

Using wire whisk whip until soft peaks.

ButterCream - Strawberry Flavour

Ingredients:

500g     Butter
3 cup    Icing sugar - sifted
2 tsp     Vanilla extract
1 tbsp   Heavy cream
1/3 cup Strawberry jam

Mixed the butter and sifted icing sugar till creamy.
Add-in vanilla extract and heavy cream continue to mixed.
Add-in strawberry jam and mixed for 1 minute.

Bake Yam Cake

Cake base :
175g Butter
125g Castor sugar
2 eggs
200g Self raising flour - sifted
180ml Milk

Methods:
1) Beat butter and sugar till white and creamy.
2) Add egg 1 at a time. Beat till fluffy.
3) Finally, add the sifted flour alternate with milk but end with flour.
4) Stir-in gently till incorporate with a smooth light batter.
5) Pour into a 8" round  baking tin.
6) Bake at 175 degree celsius for 55 minutes or till cake spring
    back when lightly touched.
7) Remove from pan and allow to cool. Slice into 2 layers.

Fillings :
400g   Yam - Steam & mashed into puree
80g     Sugar - Coarse
40g     Butter
240ml Fresh milk
6 tbsp "Kara" Coconut milk

Methods:
1) Melt butter and sugar over medium heat till sugar dissolved.
2) Blend the sugar mixture, milk and yam puree in a blender.
3) Then cook with coconut milk over medium heat till almost dry.
     Leave to cool.

Cake assembly :
2 layers of cake
Yam fillings
400g Whipped cream
50g Almond flakes - roasted
Cake board / flat plate

1) Place 1 layer of cake onto cake board.
2) Spread 300g yam mixture on top of the cake evenly.
3) Spread 1 layer of whipped cream on top of the yam mixture.
4) Cover with another cake layer.
5) Stir the balance 100g yam mixture with 200g whipped cream.
6) Spread the yam whipped cream mixture over the cake evenly.
7) Chill in fridge overnight.
8) Spread a thin layer of whipped cream and decorate the cake with
    almond flakes at the side of the cake.

Cinnamon Apple Pie with Crumb Topping

For 2(two)  9" pie plate

Filling :
3 Green apples / 2 big  green apples
5 Red apples
(peel off the skin & cut into 1.5cm pieces)

3/4 cup Brown sugar
3tbsp Flour
2.5 tsp Ground cinnamon
1tsp Ground nutmeg
1tsp Salt
Bit of water

Cook all the ingredients until apple is tender. If it is a bit dry or sticky while cooking, add a bit of water.
Prepare this 1 day in advance.


Pie Crust :
300g Flour
1tbsp Sugar
1tsp Salt
150g Butter - chilled
7 tbsp Ice water

1) Mixed all the flour, sugar, salt in a bowl.
2) Rub-in butter with fingertips and combine with the flour mixture.
3) Slowly stir-in ice water until become a dough.
4) Divide dough into equal portion then wrap in plastic. Chill for 1 hour.
5) Roll out chilled pie dough in a round shape to fit 9" pie plate.
6) Oil the pie plate & place the rolled dough on it.
7) Press and shape it.
8) Pricked some holes using a fork at the pie base.

Crumb Topping:
250g Flour
1/2cup Brown sugar
2 1/2 tsp Ground cinnamon
1/2 tsp Ground nutmeg
190g Salted butter - cold & soft

Mixed all the ingredients well except the butter.
Then, add-in the butter until large , moist crumbs form.

Preheat Oven : 218 degree celsius

Bake : At the centre of the oven.
           218 degree celsius for 20 minutes.
           190 degree celsius for 35-40 minutes until crust is browned.
           If crumb topping becomes too dark, gently tent a sheet of aluminium foil.

Blueberries Cheese Tart

Pastries for 23 tart shells:

200g Salted butter - cold
150g Organic sugar / caster sugar
1tsp  Vanilla essence
2       Egg - "AA" size
400g Flour

Method:
1) Mix the butter and sugar till creamy.
2) Add vanilla essence and the egg one at a time till well combine.
3) Mix in flour evenly till become soft dough.
4) Weigh about 42g of each dough then press into tart mould.
5) Prick some holes at the tart base for air relief purposes while baking.
6) Bake for 20 minutes till golden brown @ 170 degree Celsius.
7) Make sure the tart shell is cold completely before use.



Fillings:

425g  Cream Cheese - room temperature
34g    Butter - melted
100g  Caster sugar
1tbsp Lemon juice
2        Eggs "A" size

200g  Blueberries jam

Method:
1) Mix the cream cheese, butter and sugar well and creamy.
2) Add lemon juice and egg one at a time till well combined.
3) Scooped 1/2 tsp of blueberries jam into tart shell.
4) Then fill in cheese mixture. (Not too full)
5) Touch up with a bit of blueberries jam for decoration.
6) Bake for 10 minutes@ 160 degree celsius.
7) Remove from oven immediately.
    Cool it at room temperature before keep into refrigerator.

Cost : RM1.90/tart

Steamed Yam Cake

Garnished ingredients :
Shallots - sliced & fried till golden brown
Sesame seed - toasted
Peanut - toasted & pounded to medium size pieces
Seasoned dried turnip "choy po"- washed, then fried with chopped garlic
Spring onion - cut into small pieces
Red chili - cut into small pieces

700g Yam - cleaned & diced
1/2 bowl Dried shrimps - soaked and chopped
2tbsp Garlic - chopped
2tbsp "5-spice" powder
1 tbsp Pepper powder

Fried the chopped shrimps with garlic then diced yam. 
Add-in "5-spice" powder & pepper powder continue stir-fry till yam 1/2 cooked.
Keep a side.

2 1/2 bowls Rice flour
2 tbsp Tapioca flour
6 1/2 bowls Water
1 tbsp Salt

1) Mixed the above ingredients with water then boiled in a wok
    while steering with low flame till become starchy.
2) Add the cooked yam mixture in and continue mixed well.
3) Dished out and keep into a tray.
4) Steamed for 30 minutes.
5) Sprinkle with all the garnish ingredients immediately.
6) Cut the cake when it is cold enough.

Fried Chicken Wing

Ingredients:

1 kg Chicken wings
1tbsp Salt
Pepper powder
2'' size Ginger - juiced

Flour mixture for frying :
All-purpose flour
Rice flour
(Ratio  1 : 1.5)
Pepper powder
Salt

Patty (Hamburger)

Ingredients:

4 pcs Chicken whole leg (debone and minced)
4 clove  Garlic - chopped
1 pc Onion - chopped
1 egg "A" size
1 tsp Pepper powder
3 tbsp All-purpose flour
1 tsp Mixed spice
Salt to taste
a bit of sugar

Method : Combined all the ingredients. Shapped it into 10pcs patty.


Notes :
1) Choose 20% fat contain minced meat.

2) Shapping patty :
    Floured both hands while forming patties from sticking to the hand.
    Shaped the patty about 1cm uniform thickness;
    1.5 cm larger than the diameter of bun;
    gently make dimple 2cm in diameter in the middle.

3) Once gently placed the patty on the cooking surface leave it alone
    so the meat has time to develope crust. If you try to turn it too early
    the patty will stick or fall apart. Turn the patty once and never press
    it with the spatula. Pressing will force juices out, resulting in a dry burger.

Traditional Butter Cake

Ingredients : (9" x 9" x 2" baking tin)

250g "Tatura" Butter
150g Caster Sugar
Cream till pale and fluffy.

5 "A" size egg
Add egg one at a time and cream till combine.

200g Self raising flour
Fold in the sifted flour gentlely and throughly.


Oven : Preheat @ 180 degree Celsius

Bake : Bang cake tin 2-3 times against worktop to release the air.
           Bake at the centre rack for 30 minutes.




Ingredients : (Two (2) 7" x 7" x 2" baking tins)

375g "Tatura" Butter

225g Caster Sugar

Cream till pale and fluffy.

7 "A" size egg

Add egg one at a time and cream till combine.

300g Self raising flour

Fold in the sifted flour gentlely and throughly.

Oven : Preheat @ 180 degree Celsius 

Bake : Bang cake tin 2-3 times against worktop to release the air.

           Bake at the centre rack for 40 minutes @180 degree Celsius

           Bake at 10 minutes @ 170 degree Celsius

Oreo Banana Cheese Cake

Ingredients:

Base :
300g Oreo biscuits - crushed till fine
120g Butter - melted

Filling :
500g  Cream Cheese - softened/ room temperature
100g  Caster sugar
210g  Banana flesh - mashed
1 tbsp Lemon juice

Cream till smooth.

3 "A" size egg

Beat in one at a time into mixed cream cheese

150g  Sour cream
1 tbsp Corn starch
2 tbsp Rum

Add into the egg mixture. Cream till well combined.

30g   Oreo - crushed

Add-in & stir till well blended.

Cake tin : 8" round spring-form cake pan -greased
                 OR 8" round cake pan covered with aluminium foil - greased

Oven : Preheat @ 160 degree Celsius

Bake : 160 degree Celsius fan-forced for 10 minutes.
            Then 160 degree Celsius for 40 minutes until just set & centre wobbles slightly.
            Allow to cool in oven for 2 hours with door ajar.

Serve : Minimum refrigerated for 3 hours before serve.

Yam Crackers

Ingredients:

1.3kg    Yam
3 tsp      Sugar
4.5 tsp   Salt
2.5 tbsp 5-spice powder
1 tbsp    Pepper powder
600g     Tapioca flour

NOTE : Using normal spoon for measurement

Method :
1) Peel & cut the yam in bigger pieces then steam till fully cooked.
2) Mashed it into paste while it is hot.
3) Mixed in all the seasoning evenly.
4) Lastly, add-in tapioca flour.
5) Divide into 6 - 7 portion.
6) Knead till smooth.
7) Roll into 2" diameter.
8) Put into steamer with 2cm apart. Steam for 35 minutes.
9) Remove, set aside to cool before keep into fridge overnight.
10) Remove from fridge, sliced & dry it.
11) Heat-up a pot of oil, fry till crispy.

Gadu-Gadu

Peanut Sauce :

Ingredients:

500g Peanut 
Fried peanut with a bit of cooking oil. 
Pound the peanut with peanut skin into paste.

8 clove Garlic
10 Chili padi
2 tumb size "Kencur"
1 block Gula Melaka (4" long)
2 tbsp Asam Jawa mix with water
2 tsp Salt

Water

1)  Pound the garlic, Chili padi and Kencur.
2)  Add-in "Gula Melaka", "Asam Jawa" juice and salt.
3)  Mix well with the peanut paste.
4)  Diluted with water when serving.


Vegetables :

Tauhu - fried with oil then cut into cube
Cabbage - sliced
"Daun Kencur" - sliced
Cucumber - cut into triangle pieces
Long bean - cut into 1 1/2" then blanched with water
Bean sprout - blanched with water
"Kangkung - blanched with water


NOTE :
1) Pre-prepare the peanut sauce.
2) It can be keep for 3-4 days if not mixed with water.