Saturday, 4 July 2015
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.
Kaya
Ingredients:
5 Duck eggs
10 Eggs
840g Sugar
100g Sugar
1,050ml Coconut milk
6 pcs Screw pine leaves
Method :
1) Beat all eggs with sugar until the sugar dissolves.
2) Use double boil method to cook the egg mixture for 10 minutes.
3) Mean time, boil the other batch of sugar till brown(syrup)with low heat.
4) Add-in coconut milk into egg mixture & mix well.
5) Follow by brown syrup and screw pine leaves.
6) Keep stirring while boiling for 1 1/2 hours.
7) Remove from heat.
Yield : 4 bottles of 450g containers
5 Duck eggs
10 Eggs
840g Sugar
100g Sugar
1,050ml Coconut milk
6 pcs Screw pine leaves
Method :
1) Beat all eggs with sugar until the sugar dissolves.
2) Use double boil method to cook the egg mixture for 10 minutes.
3) Mean time, boil the other batch of sugar till brown(syrup)with low heat.
4) Add-in coconut milk into egg mixture & mix well.
5) Follow by brown syrup and screw pine leaves.
6) Keep stirring while boiling for 1 1/2 hours.
7) Remove from heat.
Yield : 4 bottles of 450g containers
Saturday, 20 June 2015
Traditional Dumpling
Preparation of each ingredient:
Thick pork belly with skin 3kg :
1) Cut into 1.2" x 0.5" thick
2) Fried with chopped shallot and garlic.
3) Then 5 spice powder, pepper powder, oyster sauce & dark sauce.
4) Finally, some "shao xing" wine to get the aroma.
5) Keep over night.
Dried shrimp 400g :
1) Clean, wash and chop to smaller pieces if too big.
2) Fry with chopped shallot and garlic, 5 spice powder & some pepper powder.
Dried oyster 300g :
1) Clean & soak for 15 minutes.
2) Fry with chopped shallot & garlic.
3) Simmer with water, some pepper powder, a bit of sugar & oyster sauce for taste.
4) Add a bit of dark sauce for colouring.
5) Simmer for 15 minutes.
6) Keep the water for mushroom preparation.
Mushroom 300g :
1) Soaked, cut into desired size.
2) Fry with chopped shallot, garlic, oyster sauce, pepper powder.
3) Simmer with the oyster water with dark sauce for 20 minutes.
4) Keep the water for chestnut preparation.
Chestnut 600g :
1) Soaked and simmer with the mushroom water with
a bit of oyster sauce and 5 spice powder.
2) If not enough mushroom water for simmering add sufficient water for simmering.
3) Simmer for 15 minutes.
Green bean 300g :
1) Wash and soak for 1 1/2 hours.
2) Simmer with chopped shallot, garlic, salt, pepper powder &
5 spice powder till tender about 15 minutes.
Eye bean 400g :
1) Wash and soak for 1 1/2 hours.
2) Simmer with chopped shallot, garlic, salt, pepper powder & 5 spice powder
till tender about 15 minutes.
76 Salty egg yolk cut into half
Chicken chop 6 pcs :
1) Cut into 1.5" x 1.8" size.
2) Fried with chopped shallot and garlic.
3) Then 5 spice powder, pepper powder, oyster sauce & dark sauce.
4) Keep over night.
Glutinous rice 5kg :
1) Washed & soaked for over night.
2) Drained, fried with chopped shallot & garlic, 5 spice powder, pepper powder,
salt and dark sauce.
Bamboo leaves and string 5 packets :
1) Leaves : boiled for 20 minutes: cleaned each leaf on both side.
Then soak in the water overnight. Change the water every 7 hours.
For the left over leaves, fold into half then tie with a string.
Dry them under the sun for few days. Keep them for next time.
Just boil for 10 to 15 minutes, then soak in water.
2) String : boiled for 10 minutes. NO SOAKING.
400g Shallot - chopped
400g Garlic - chopped
1 1/2 packets "5 spice powder"
80g Pepper powder
1/2 bottle of Dark soya sauce
1/4 bottle of Oyster sauce
150g Salt
Note:
1) Boiled with salt water for 3 3/4 hour. Make sure the water cover enough all the
dumplings while boiling.
2) Make sure there is enough glutinous rice in each dumpling so the dumpling will
have a nice shape and easy to tie tightly.
3) The above ingredients can make 150 of dumplings.
Thick pork belly with skin 3kg :
1) Cut into 1.2" x 0.5" thick
2) Fried with chopped shallot and garlic.
3) Then 5 spice powder, pepper powder, oyster sauce & dark sauce.
4) Finally, some "shao xing" wine to get the aroma.
5) Keep over night.
Dried shrimp 400g :
1) Clean, wash and chop to smaller pieces if too big.
2) Fry with chopped shallot and garlic, 5 spice powder & some pepper powder.
Dried oyster 300g :
1) Clean & soak for 15 minutes.
2) Fry with chopped shallot & garlic.
3) Simmer with water, some pepper powder, a bit of sugar & oyster sauce for taste.
4) Add a bit of dark sauce for colouring.
5) Simmer for 15 minutes.
6) Keep the water for mushroom preparation.
Mushroom 300g :
1) Soaked, cut into desired size.
2) Fry with chopped shallot, garlic, oyster sauce, pepper powder.
3) Simmer with the oyster water with dark sauce for 20 minutes.
4) Keep the water for chestnut preparation.
1) Soaked and simmer with the mushroom water with
a bit of oyster sauce and 5 spice powder.
2) If not enough mushroom water for simmering add sufficient water for simmering.
3) Simmer for 15 minutes.
Green bean 300g :
1) Wash and soak for 1 1/2 hours.
2) Simmer with chopped shallot, garlic, salt, pepper powder &
5 spice powder till tender about 15 minutes.
Eye bean 400g :
1) Wash and soak for 1 1/2 hours.
2) Simmer with chopped shallot, garlic, salt, pepper powder & 5 spice powder
till tender about 15 minutes.
76 Salty egg yolk cut into half
Chicken chop 6 pcs :
1) Cut into 1.5" x 1.8" size.
2) Fried with chopped shallot and garlic.
3) Then 5 spice powder, pepper powder, oyster sauce & dark sauce.
4) Keep over night.
Glutinous rice 5kg :
1) Washed & soaked for over night.
2) Drained, fried with chopped shallot & garlic, 5 spice powder, pepper powder,
salt and dark sauce.
Bamboo leaves and string 5 packets :
1) Leaves : boiled for 20 minutes: cleaned each leaf on both side.
Then soak in the water overnight. Change the water every 7 hours.
For the left over leaves, fold into half then tie with a string.
Dry them under the sun for few days. Keep them for next time.
Just boil for 10 to 15 minutes, then soak in water.
2) String : boiled for 10 minutes. NO SOAKING.
400g Shallot - chopped
400g Garlic - chopped
1 1/2 packets "5 spice powder"
80g Pepper powder
1/2 bottle of Dark soya sauce
1/4 bottle of Oyster sauce
150g Salt
Note:
1) Boiled with salt water for 3 3/4 hour. Make sure the water cover enough all the
dumplings while boiling.
2) Make sure there is enough glutinous rice in each dumpling so the dumpling will
have a nice shape and easy to tie tightly.
3) The above ingredients can make 150 of dumplings.
Thursday, 11 June 2015
Steamed Pork Belly sandwich with Yam
Ingredients:
500g 2.5" thick Pork belly with skin
400g Yam
Seasoning mixture:
1.5 pcs "Nam Yue" (Preserved red beancurd) with 2 tbsp sauce
2 tbsp Oyster sauce
1/2 tbsp 5 Spice powder
2 tsp Pepper powder
1 tbsp Sugar
2 tbsp Black sauce
1 tbsp Garlic (chopped)
1 tbsp Shallot (chopped)
400ml Water
Stir-fry the shallot and garlic start turning brown.
Add-in the seasoning mixture. Continue to stir-fry then add-in the water.
Simmer for awhile. Taste it before dish out.
Pork :
1) Cook pork belly in the boiling water for 15 minutes.
2) Remove & cool it in the cold water then remove the hair if there is.
3) Pad dry with kitchen towel.
4) Prick holes over the pork's skin.
5) Deep-fry in the hot oil over high heat with skin side down
until crispy. Turn around and fry all over till golden colour.
6) Remove & soak into cold water for 20 minutes then cut into 1cm thick slices.
Yam :
1) Peel and cut into thick slices as pork pieces.
2) Deep-fry in hot oil until golden in colour.
Methods:
1) Combine the pork slices with seasoning mixture. Mix well.
2) Sandwich & arrange pork belly with yam in a deep bowl.
3) Pour over the remaining seasoning.
4) Steam for 20 minutes.
NOTE :
Steam again for another 10 minutes before serving.
500g 2.5" thick Pork belly with skin
400g Yam
Seasoning mixture:
1.5 pcs "Nam Yue" (Preserved red beancurd) with 2 tbsp sauce
2 tbsp Oyster sauce
1/2 tbsp 5 Spice powder
2 tsp Pepper powder
1 tbsp Sugar
2 tbsp Black sauce
1 tbsp Garlic (chopped)
1 tbsp Shallot (chopped)
400ml Water
Stir-fry the shallot and garlic start turning brown.
Add-in the seasoning mixture. Continue to stir-fry then add-in the water.
Simmer for awhile. Taste it before dish out.
Pork :
1) Cook pork belly in the boiling water for 15 minutes.
2) Remove & cool it in the cold water then remove the hair if there is.
3) Pad dry with kitchen towel.
4) Prick holes over the pork's skin.
5) Deep-fry in the hot oil over high heat with skin side down
until crispy. Turn around and fry all over till golden colour.
6) Remove & soak into cold water for 20 minutes then cut into 1cm thick slices.
Yam :
1) Peel and cut into thick slices as pork pieces.
2) Deep-fry in hot oil until golden in colour.
Methods:
1) Combine the pork slices with seasoning mixture. Mix well.
2) Sandwich & arrange pork belly with yam in a deep bowl.
3) Pour over the remaining seasoning.
4) Steam for 20 minutes.
NOTE :
Steam again for another 10 minutes before serving.
Tuesday, 17 March 2015
Braised Pork Belly
Ingredients:
(A)
5 pcs Shallot (chopped finely)
5 pcs Garlic (chopped finely)
1 tbsp Ginger smashed finely
2 Star anise
1.5" Cinnamon stick
300g Pork belly with skin (cut into 1cm x 0.75cm)
5 tbsp Soya sauce
3 tbsp Black sauce
Gula melaka to taste
250ml Water
500ml Water
1tbsp Corn flour mixed with 4 tbsp water
1tbsp "Shao Xin" wine
Method:
1) Stir fry the (A) ingredient for about 2 minutes with medium low fire.
2) Add-in the pork belly continue stir frying for another 3 minutes.
3) Pour in 1 cup of water. Simmer for about 1 minute.
4) Add-in (B) ingredient and simmer for another 1 minute.
5) Pour in the remaining water. Lower down the fire once boiled.
6) Continue simmer for 1 hour till meat tender.
7) Occasionally, stir the meat to make sure it is not burned.
8) Thicken the gravy with corn starch.
9) Finally, add-in the "Shao Xin" wine before serving.
NOTE :
This dish best served with steamed rice.
(A)
5 pcs Shallot (chopped finely)
5 pcs Garlic (chopped finely)
1 tbsp Ginger smashed finely
2 Star anise
1.5" Cinnamon stick
300g Pork belly with skin (cut into 1cm x 0.75cm)
(B)
1 tbsp Taucu paste5 tbsp Soya sauce
3 tbsp Black sauce
Gula melaka to taste
250ml Water
500ml Water
1tbsp Corn flour mixed with 4 tbsp water
1tbsp "Shao Xin" wine
Method:
1) Stir fry the (A) ingredient for about 2 minutes with medium low fire.
2) Add-in the pork belly continue stir frying for another 3 minutes.
3) Pour in 1 cup of water. Simmer for about 1 minute.
4) Add-in (B) ingredient and simmer for another 1 minute.
5) Pour in the remaining water. Lower down the fire once boiled.
6) Continue simmer for 1 hour till meat tender.
7) Occasionally, stir the meat to make sure it is not burned.
8) Thicken the gravy with corn starch.
9) Finally, add-in the "Shao Xin" wine before serving.
NOTE :
This dish best served with steamed rice.
Monday, 16 March 2015
Butter Cake (Cotton Texture)
Ingredients:
190g Salted Butter (Softened & cut into small pcs)
75g Castor Sugar
45g Egg Yolks
3/4 tsp Vanilla Extract
150g Self-raising flour (Sifted)
50ml Fresh Milk (Full fat)
105g Egg Whites
30g Castor Sugar
Method:
1) Preheat oven at 170 degree celsius.
2) Prepare a 6" square pan with parchment paper.
3) Cream butter with castor sugar till pale & fluffy.
4) Add egg yolk 1 at a time; plus vanilla extract with last egg yolk.
Creamed about 1 minute.
5) Re-sift 1/4 flour into butter mixture.
6) Fold with spatula till just even.
7) Then the other 1/4 flour.
8) Add-in 1/2 of the milk. Fold till fully absorbed.
9) Then the other 1/4 flour.
10) Followed by the milk, then the flour as the same procedure.
11) In a separate mixing bowl, whisk egg white and sugar till stiff peaks.
12) Divide into 3 batches, then fold into the flour mixture evenly.
13) Pour into the baking pan. (Bang cake pan 2-3 times against worktop
to release the air.
14) Bake for 35 minutes. Then increased to 180 degree celsius.
Continue bake for 10 minutes.
190g Salted Butter (Softened & cut into small pcs)
75g Castor Sugar
45g Egg Yolks
3/4 tsp Vanilla Extract
150g Self-raising flour (Sifted)
50ml Fresh Milk (Full fat)
105g Egg Whites
30g Castor Sugar
Method:
1) Preheat oven at 170 degree celsius.
2) Prepare a 6" square pan with parchment paper.
3) Cream butter with castor sugar till pale & fluffy.
4) Add egg yolk 1 at a time; plus vanilla extract with last egg yolk.
Creamed about 1 minute.
5) Re-sift 1/4 flour into butter mixture.
6) Fold with spatula till just even.
7) Then the other 1/4 flour.
8) Add-in 1/2 of the milk. Fold till fully absorbed.
9) Then the other 1/4 flour.
10) Followed by the milk, then the flour as the same procedure.
11) In a separate mixing bowl, whisk egg white and sugar till stiff peaks.
12) Divide into 3 batches, then fold into the flour mixture evenly.
13) Pour into the baking pan. (Bang cake pan 2-3 times against worktop
to release the air.
14) Bake for 35 minutes. Then increased to 180 degree celsius.
Continue bake for 10 minutes.
Sunday, 8 February 2015
Pineapple Tart
PINEAPPLE JAM ( for 2 1/2 recepi make about 350 pcs pineapple tart)
Ingredients :
14pcs Pineapple: Morris
1 pc Pineapple: Josephine - Ripe
Sugar (1 pineapple need about 70g sugar - depend on individual preferences of sweetness)
Method :
1) Peel and cut into chunks. Use a food processor to blend become puree.
2) Cook it in a clay pot until the juice has dried up 80%.
3) Add the sugar, continue to cook until pineapple jam is still moist.
Important : Stirring while cooking the pineapple to avoid burning
PINEAPPLE PASTRY
Ingredients :
350g Butter
250g Margarine
1 egg "A"size
725g Self Raising Flour
3 Egg yolk mixed with a bit of water for glazing
Method :
1) Mix butter and margarine by using butter knife & spatula only.
2) Sift and add-in the flour and continue mix till combine.
3) Lastly, add-in egg and mix well.
4) Let dough sit for 15minutes. Use cookies pump to pump the dough.
5) Preheat the oven at 180 degree Celsius.
6) Roll the jam with pastry.
7) Bake at rack no. 4 for 10 minutes.
Turn from back to front. Bake for another 10 minutes.
8) Let it cool for about 5 minutes before applying egg yolk.
9) Continue bake for 10 minutes then turn from back to front.
Bake for another 13 minutes till golden colour.
Yield : around 140 pcs
Time : 3 hours
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