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.
Monday, 22 December 2014
Monday, 9 June 2014
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.
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.
Saturday, 7 June 2014
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.
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.
Saturday, 17 May 2014
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.
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.
Tuesday, 22 April 2014
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.
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.
Sunday, 21 July 2013
Prawn Crackers
Ingredients:
5 kg White prawns (about 3kg nett)
(clean well, strain the water before make into prawn paste)
2.5 kg Tapioca flour
Seasoning:
3 Porcelain soup spoon Salt (level)
2 Porcelain soup spoon White pepper (level)
2 Porcelain soup spoon Ajinomoto (level)
150ml Water
Methods:
1) Mix the seasoning mixture with prawn paste bit by bit.
2) Add 1st portion of tapioca flour to prawn paste & mix well.
3) Follow by 2nd & 3rd portion.
(If too dry, then add the remaining 50ml water)
4) Knead the prawn dough till smooth.
5) Divide the dough into 8 pcs. ( 4 shorter size & 4 longer size)
6) Roll each dough to 1.5' long with 2.5cm diameter size.
Make sure compact enough before steam.
7) Oiled the steaming tray with cooking oil.
8) Arrange 4 prawn rolls in a tray (for my own steaming pot)
9) Steam for 1 hour. Refill hot water then exchange the tray
from bottom to top. Continue to steam for another hour.
10) Do not lift out the prawn rolls from the tray immediately.
Let it settle for a while.
Make sure there is NO water dripping on steamed prawn rolls.
11) Make sure prawn rolls cold enough before keep into
fridge to chill for about 10 to 12 hours.
(Turn over the rolls half way through chilling)
12) Smoothen the rolls by scriping off the surface before slicing.
Sun it for 3 full days.
13) Deep fry the prawn crackers with really hot oil. Enjoyed.
Yield : around 3kg
Cost : RM100 excluding gas & electricity
5 kg White prawns (about 3kg nett)
(clean well, strain the water before make into prawn paste)
2.5 kg Tapioca flour
Seasoning:
3 Porcelain soup spoon Salt (level)
2 Porcelain soup spoon White pepper (level)
2 Porcelain soup spoon Ajinomoto (level)
150ml Water
Methods:
1) Mix the seasoning mixture with prawn paste bit by bit.
2) Add 1st portion of tapioca flour to prawn paste & mix well.
3) Follow by 2nd & 3rd portion.
(If too dry, then add the remaining 50ml water)
4) Knead the prawn dough till smooth.
5) Divide the dough into 8 pcs. ( 4 shorter size & 4 longer size)
6) Roll each dough to 1.5' long with 2.5cm diameter size.
Make sure compact enough before steam.
7) Oiled the steaming tray with cooking oil.
8) Arrange 4 prawn rolls in a tray (for my own steaming pot)
9) Steam for 1 hour. Refill hot water then exchange the tray
from bottom to top. Continue to steam for another hour.
10) Do not lift out the prawn rolls from the tray immediately.
Let it settle for a while.
Make sure there is NO water dripping on steamed prawn rolls.
11) Make sure prawn rolls cold enough before keep into
fridge to chill for about 10 to 12 hours.
(Turn over the rolls half way through chilling)
12) Smoothen the rolls by scriping off the surface before slicing.
Sun it for 3 full days.
13) Deep fry the prawn crackers with really hot oil. Enjoyed.
Yield : around 3kg
Cost : RM100 excluding gas & electricity
Acar (Sister Doreen from Sarawak)
(A) Ingredients :
1 kg Garlic
1 kg Shallots
(Blend & fried separately then strain the oil and keep cold,
better fried 1 day before)
200g Sesame seed (fried)
1 kg Peanut (Fried with oil and skinless then blend)
(B) Ingredients:
1.7ml Vinegar
1.2kg Sugar
200g Dried chillies (Blend dry; blend wet for the next try)
2 tbsp "Kunyit" (Blended)
3 stalks Lemon grass (Smashed)
Boil (B) ingredients, strain and keep cold.
Vegetables :
400g Cabbage (quartered, then slice for 1cm x 7cm size. DO NOT peel piece by piece)
2 medium Carrots (cut into small strips)
20pcs Long beans (1.5" long)
3.5 kg Japanese Cucumbers
(used spoon to scrip off seeds, cut into strip. Seasoned with 4 tbsp salt for 1 hour.
squeeze away juice by using soup bag; must be really dry)
Sun all the vegetables for 1 hours. Keep to cold before mix with fried garlic,
fried shallots, sesame seed into boiled (B) ingredients.
NOTE :
Please make sure all the tools must be clean & dry. NO WATER at all.
Try to keep the acar into small bottles to keep hygiene.
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