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.

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.

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.

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.

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.