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)

(B)

1 tbsp  Taucu paste
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.

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.

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

Custard Cookies with Strawberry Jam

Ingredients:
300g Butter
140g Icing sugar
2       Egg Yolk
1tsp  Vanilla essence

Mix and sift the dry ingredient well :
240g Flour
100g Corn flour
160g Custard powder

120g Strawberry Jam

Method:
1) Mix the butter and icing sugar for about 1-2 minutes.
2) Add-in egg yolk 1 at a time, vanilla essence then mix for
    another 2 minutes.
3) Lastly, add-in the dry ingredients and continue
    mix with low speed till combined. It well become a very soft dough.
4) Rest for about 20 minutes before mould it.
5) Drop a little jam in the center of the cookies.
6) Bake for 23 minutes at 160 degree Celsius in the middle of the oven.

NOTES:
If prefer to have a crunchy cookies texture, bake for 25 minutes instead.

Yield : 3 small rounded transparent containers
Time : 2 hours
Cost : RM8/ container

Chocolate Chips Cookies

Ingredients:
250g Butter
110g Castor Sugar
110g Brown Sugar
1 Egg (AA size)
1 Egg Yolk (AA size)
2 tsp Vanilla essence
1/2 tsp Salt

Dry ingredients:
250g Flour
11/2 tsp Baking powder
4 tbsp Coco powder
250g-330g Chocolate chips (depending on individual preference)

Optional:
100g-120g Nuts (baked & coarsely chopped)

Method:
1) Cream butter, castor sugar and brown sugar.
2) Gradually add in egg and egg yolk then vanilla essence.
3) Mixed all the dry ingredients well before fold into it; except chocolate chips.
4) Lastly, add in chocolate chips and nuts till well combined.
5) Bake for 20 - 23 minutes at 180 degree Celsius.

Notes:
If only chocolate chips, reduce sugar to 95g each type. Baking time only 20 minutes.

Yield : 2 containers
Preparation time : 2 hours

Almond Flakes Cookies

Ingredients:

250g "Lurpak" Danish salted butter
125g  Salted Butter
165g  Castor sugar
2        Egg
325g  All purpose flour
110g  Almond (roasted & grind finely)

Almond flakes for decoration
Egg yolk for glacing

Method:
1)  Prepare 6 thin baking tray by applying some butter.
2)  Mix both type of butter with sugar till creamy.
3)  Add-in egg and continue to mix till combined.
4)  Fold-in flour and ground almond gently.
5)  Spread evenly over the baking tray.
6)  Bake 2 trays at one time for 10 minutes @ 170 degree Celsius:
     Oven rack no.2 from top
7)  Draw the line with a knife by putting on the template.
8)  Apply egg york, then decorate with almond flake.
9)  Apply egg york for the second time then bake for another 15 minutes.
     Oven rack no.2 from bottom
10) Transfer to black tray bake for 8-10 minutes
      (depending on the cookies thickness) at the lowest level.

NOTES:
1) This recepi is for 6 small trays
2) May adjust the temperature to 180 degree Celsius.
3) Make sure level the batter same thickness and compact so
    that it will evenly bake.

Yield : 2 small round transperent cookies containers

Moist Carrot, Pineapple and Nut Cake

Ingredients:

250g All purpose flour
2 tsp Baking soda
2 tsp Baking powder
1/2 tsp Salt
2 1/2tsp Ground cinnamon
1/2 tsp Ground nutmeg
Mixed the dry ingredients well and sifted (A).

4  Eggs ("A" size)
250ml Flower / Corn oil
200g Brown sugar
2 tsp Vanilla extract
Whisked for a minutes or so (B). 

200g Grated carrots
100g Chopped roasted nuts (cashew/ walnuts)
150g Chopped pineapple

Cream cheese frosting:
250g Cream cheese, softened
125g Butter, softened
100g Confectioners' sugar
1 tsp Vanilla extract
1/2 tbsp Pineapple juice / Lemon juice

Beat the cream cheese and butter till creamy. Add-in icing sugar; beat for a minute.
Add vanilla extract and pineapple juice then beat for another minutes.
May cream this 1 day ahead.

Method:
1)  Preheat oven @ 180 degree Celsius.
2)  Prepare pan or pans by lining with parchment paper :
     (2)two 8" pan prefer 9" pan bake @ 165 degree Celsius for 23 minutes
     12" cake pan
     10" x 10" x 2"cake pan bake for 40 minutes
3)  Mixed part (A) with part (B) for another 2 minutes.
4)  Add the carrots, nuts and pineapple.
5)  Pour the batter in prepared cake pans.
     Test for doneness by inserting a skewer.
6)  Cool the cake minimum for 2 hours. Best for overnight for cream cheese frosting.