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

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.

Nasi Lemak

Rice preparation :

4 medium size Shallot - sliced finely
4  garlic - chopped
1" tumb size Ginger - sliced thinly
4 Lemon grass smashed

Stir fried the above ingredient for 8 minutes

3.75 cups Basmathi rice - washed & soaked for 2 hours (become 8 cups soaked rice)

6 cups water

4 tsp salt

6 Pandan leaves

Divide the rice equally in 2 trays. Steam the rice with above ingredients ubtil 90% cooked.
Then add-in coconut milk. Using chopstick the mix well. Continue steaming until done.

400ml Coconut milk


Sambal Ingredients :
1/2 bowl Shallot (blended)
1/2 clove Garlic (blended)
2 small Onion (blended)
6-7 tbsp Dried chilies paste
2 - 3 tbsp Fresh chilies paste
Plam Sugar
Sugar to taste
Air Asam Jawa
Water
11/2 tsp Salt
100g Ikan bilis - Fried & pound

2 pcs Onion (medium size) - sliced
200g Ikan Bilis - Fried and add into the sambal

200g Ikan Bilis - Fried

Cooking time : 1/2 hr

Nasi lemak serve with cucumber, egg, fried ikan bilis and peanut.

Note we are using the rice measuring cup.

Steamed Turnip Cake

Ingredients:

600g Turnip
100g Rice flour
2.5 tbsp Wheat starch
100g Dried shrimp (chopped to smaller pieces)
2 pcs Chinese sausage (soaked, remove the skin & cut into small pcs)
5" long "Lap Yuk" (soften it then cut into small pcs.)
5 tbsp Fried shallot / 1/2 pc of red onion
1/2 cup Water
A dash of pepper
Salt to taste

Method :
1) Peel off turnip skin and shredded coarsely. Then stir fry for awhile to reduce the juice.
2) Stir fry the shrimp, chinese sausage & "lap yuk" for a while before add-in turnip. Continue stir fry for 3 minutes. Lastly, add-in pepper powder before dish out from wok.
3) Mixed both flour with water in the wok before put on the fire. Slowly stir the mixture with slow flame. Once begin lumpy, quickly add-in the cooked turnip, fried shallot & 3/4 portion of fried meat. Mixed well to form a lump of dough.
4) Transfer the dough to a greased tray.
5) Put the remaining fried meat on top.
Steam for 30 minutes with medium high heat.

Note :
Turnip cake can be pan fry without oil before serving.

Pineapple Tart using Cream Cheese

PINEAPPLE  JAM 
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 with Cream Cheese                        
Ingredients :                                                          
250g Butter                                                            
70g   Margarine                                                      
50g   Cream Cheese                                              
1/2 tbsp Icing Sugar                                                
100g Whipping Cream
1 egg AA size
425g Self Raising Flour
30g   Tapioca Flour
2 Egg yolk mixed with a bit of water for glazing

Method (with Cream Cheese):
1)  Cream butter, margarine, cream cheese and icing sugar together.
2)  When it mixed well, pour in the whipping cream on medium low speed. Scrape the sides from time to time. It may look lumpy. Don't worry, it will turn creamy.
3)   Beat in egg for 1 minute.
4)   Sift the flours twice before fold into the mixture. Do not over mix.
5)   Let dough sit for 10 minutes before pump it.
6)   Roll the jam with pastry.
7)   Preheat the oven at 180 degree Celsius.
8)   Bake at rack no. 4 for 10 minutes. Turn from back to front. Bake for another 10 minutes.
9)   Let it cool for about 5 minutes before applying egg yolk.
10) Bake for 12 minutes. Turn from back to front and continue bake for another 12 minutes.

Preparation time : 3 Hours
Yield : 2 tins

Corn Flakes Cookies

Ingredients :

250g Butter
200g Granulated Sugar
Pinch of salt
2 "AA" size egg
1 tsp Vanilla Essence
250g Self Raising Flour
450g Corn Flakes
(175g Corn Flakes - crashed)
(275g Corn Flakes - normal size)

Method:

1) Cream butter, sugar and salt.

2) Gradually beat in egg. One at a time then vanilla essence.

3) Fold in self raising flour.

4) Lastly, add-in crashed corn flakes till well combined.

5) Lay the corn flakes on the tray. Drop the tea spoon size of mixture on the corn flakes. Roll it with corn flakes. 

6) Bake for 30 minutes at 180 degree Celsius at medium rack.

Yield : 4 tins

Preparation time : 2.5 hrs

For Corn Flakes Cookies with Raisin :

1) Try to have 2 raisin in each Cookie. Around 200g raisin needed.

2) Actually, this cookies need more corn flakes than the other type.

3) Need extra 5 to 8 minutes for baking.

Dark Chocolate with Chocolate Chips and Walnut Cookies

Ingredients:

250g Butter (salted)

170g Brown sugar

2 Egg (size B)

2 tsp Vanilla essence

1 tsp Salt

Dry ingredients:

325g Flour

55g Chocolate powder

35g Coco powder

1 tsp Baking powder

1/2 tsp Soda Bicarbonate

300g Chocolate chips

120g Walnut (baked and coarsely chopped)

Optional:

2 tbsp of ground hazelnuts 

Method:

1) Cream butter and brown sugar.

2) Gradually beat in egg. One at a time then vanilla essence and salt.

3) Mixed all the dry ingredient well before fold into it; except chocolate chips and walnut.

4) Lastly, add-in chocolate chips and walnut till well combined.

5) Bake for 23 minutes at 180 degree Celsius

Yield : 2 containers

Preparation time : 2 hours

Note :

This cookies has a bitter taste due to chocolate powder and using less sugar.