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.
Sunday, 23 October 2011
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
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