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.

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

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.

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.