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.

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

Gravy ingredients:
2 portion Sugar water
1 portion Coconut milk
Bit of salt

1 tsp Tapioca flour ( to thicken the gravy)

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. 

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

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)

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.

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.

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

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.

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 :