Steamed Minced Pork with Salted Fish

Steamboat Minced Pork with Salted Fish
咸鱼蒸肉饼

Ingredients:
250g minced half-lean meat
1/2 tsp chopped garlic
1/2 tsp fried chopped garlic
30g Dan Lao salted fish (diced)
1/2 tsp shredded ginger
150ml boiling chicken broth
Spring Onion (garnish)

Seasoning:
2 tbsp supreme dark soya sauce
1/2 tsp sugar
1 tsp sesame oil
1/2 tsp cornflour

Method:
1. Mix minced pork, chopped garlic, fried chopped garlic and seasoning in a big bowl.
2. Beat several times and press into a round cake in stainless steel plate.
3. Boil a pot of water.
4. Poke a few holes with finger on the meatloaf.
5. Spread salted fish and ginger evenly onto the meat and press lightly to ensure a firm coating.
6. Pour in chicken broth and place into steamer.
7. Cover lid and steam for about 10mins.
8. Sprinkle chopped spring onion and serve hot.

Moist Chocolate Cake

Moist Chocolate Cake

MOIST CHOCOLATE CAKE

Ingredients :~

• 100gm all purpose flour
• 50gm dark cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 180gm salted butter
• 180gm fine granulated sugar
• 2 large eggs
• 1 tsp vanilla essence
• 200 ml evaporated milk ( I used Ideal )

 Method :~

1. In a bowl, sift together all purpose flour, cocoa, baking powder and soda.
2. Using an electric mixer, beat butter and sugar until smooth.
3. Beat in eggs, one at a time. Add vanilla essence.
4. Add evaporated milk and flour mixture gradually, continue beating using low speed until done and fully incorporated. Scrape the sides with a cake spatula.
5. Pour batter in a 20cm lined cake tin, bake for 45 minutes at 170C. (oven temp may vary)
6. The cake is done when a skewer or toothpick inserted comes out clean. 
7. Cool on a wire rack. Add chocolate ganache or top with strawberries. 

CHOCOLATE GANACHE 

Ingredients :~

• 100gm dark cocoa bars ( chopped )
• 200ml condensed milk
• 3 tbsp salted butter

Method :~

1. Using double-boiler method, melt dark cocoa together with condensed milk and butter.
2. Stir until the mixture thickens.
3. Cool before spreading on the cake.

Source : http://www.love2cook-malaysia.com/2012/05/moist-chocolate-cake-new-recipe.html

Strawberry Mantou

Strawberry Mantou
(makes 18pcs)

Ingredients:
400g all purpose flour
220g milk
13g corn oil
50g caster sugar
3g yeast

Colouring:
15g dragon fruit/strawberry powder
8g milk
2g matcha powder

Method:
1. Mix main ingredients to become a smooth dough.
2. Divide dough into 2 portions.
3. 1 portion to mix with milk and dragon fruit coloring, and keep xx using hand for 10mins until dough become smooth.
4. Remove small portion of 2nd dough and mix with green colouring (for leaf) and wrap using cling wrap to avoid it become dry.
5. For the remaining white dough, keep xx until smooth and flatten it.
6. Remove small portion of red dough and flatten the remaining.
7. Brush a layer of water on top of white dough and put the red dough on top of it.
8. Brush some water, roll it up and cut into small portion.
9. Lay all on top of steaming paper inside steaming basket.
10. Use the remaining red dough and make small strawberry shape.
11. Flatten green dough and make leaf shapes using mould.
12. Stick with the red dough to make strawberry.
13. Brush some water and stick on top of mantou.
14. Boil water (ard 40c), off heat and top with mantou rack to let it xx.
15. You can try to press and if it back to shape, that means it is ready to steam.
15. Steam using medium heat for 15mins, off heat and simmer for another 5mins.

Source : https://www.facebook.com/OMNEnutridrinkMalaysia/videos/2552121605116213/

Lemon Curd Tart

Base : https://drizzleanddip.com/2012/03/01/extraordinary-chocolate-tart/?fbclid=IwAR0Xjx29EE5k1gLlzkXT3YDWzj9lrcmlLxGCU4xg1gUO-KeC471YW8xpaIw

Lemon Curd : https://www.bettycrocker.com/recipes/lemon-curd-tart/49459be7-c794-4007-83a0-1384e34f23f7?fbclid=IwAR2bdyNKwLZ3FHrEo3zV9mJAzhQuIxcjZPBCdIu5DmFNUi3vIyWCVAu8phA

Kaya

Kaya


100g sugar
200ml coconut milk (sift)
200g egg (sift)

Caramel
1. Heat up half of the sugar in pan.
2. Keep stirring to let the sugar melt until brownish.
3. Off heat, add in coconut milk, remaining sugar & egg.
4. Double boiled using slow cooker, keep stirring until thicken.

Pandan
1. Blend pandan leaf with coconut milk, sift and make 200ml juice.
2. Add in pandan juice with coconut milk, sugar and egg in a pot.
3. Keep stirring while low cook using double boiled method till thicken.

Source: Mom

Double Tree by Hilton Signature Chocolate Chips Cookies

Makes 26 cookies

Ingredients:
226g butter (softened)
164g granulated sugar
150g packed light brown sugar
2 large eggs
6.25g vanilla extract
1.25ml freshly squeezed lemon juice
280g flour
45g rolled oats
6g baking soda
6g salt
Pinch cinnamon
465g good quality semi-sweet chocolate chips
220g chopped walnuts

Methods:
1. Cream butter, sugar and brown sugar in a bowl of stand mixer on medium speed for abt 2mins.
2. Add in eggs, vanilla extract and lemon juice, blending on low speed for 30seconds.
3. Continue on medium speed for abt 2mins or until light and fluffy, scraping down bowl.
4. With mixer on low speed, add in flour, oat, baking soda, salt and cinnamon, blending for abt 45 secs. DON'T OVERMIX.
5.Remove bowl from mixer and stir in chocolate chips and walnuts.
6. Portion dough with a scoop (abt 3 tbsp) onto a baking tray lined with parchment paper for abt 2 inches apart.
7. Preheat oven to 150c.
8. Bake for 20-23mins or until edges are golden brown and center is still soft.
9. Remove from oven and cool on baking sheet for about 1 hour.

* You can freeze the cookies for 2-4 hours, and there's no need to thaw before baking.

Source : https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm?fbclid=IwAR3AslIAJ9t6GBANDmlmSICRFv5udhODR0BPx-xkwn0qvpy_a2nahJ-_U4E

5 Ways to Cook Eggs

1. Fried Egg
- Heat up oil in pan, crack in an egg.
- Drizzle some water around the egg.
- Cover for one minute

2. Poached Egg
- Boil a pot of water.
- Slowly put in an egg and cook for 10 seconds.
- Remove the egg and pour in 1 tbsp of vinegar.
- Stir quickly to create a whirlpool
- Crack in the egg and boil for 3mins.

3. Egg Sandwich
- Crack an egg in a cup/ramekin.
- Use a fold to poke egg yolk few times
- Microwave for 45 seconds

4. Soft-boiled Egg
- Poke a hole on the top of egg shell using paper pin
- Drop the egg in boiling water and cook for 7mins.
- Remove an drop the egg into bowl of icy water for 1min.

5. Scrambled Egg
- Crack 2 eggs into a bowl.
- Add in abt 3tbsp of milk and tilt the bowl 45 degree.
- Whisk vertically to create air bubbles
- Melt some butter in a pan and pour in the egg mixture
- Cook on low heat.

Souce : https://web.facebook.com/quocktale/videos/840739109368312/

Watermelon Jelly

Watermelon Jelly

西瓜燕菜

Ingredients:

1st Layer :
700g Watermelon flesh ➡️ Blend into 600ml juice
40g caster sugar
2tsp agar-agar powder
1/2tsp jelly powder
(mix caster sugar, agar-agar powder & jelly powder together in a bowl)

2nd Layer :
100ml coconut milk
200ml water
30g caster sugar
1tsp agar-agar powder
1/4tsp jelly powder
(mix caster sugar, agar-agar powder & jelly powder together in a bowl)

3rd Layer :
4 pcs pandan leaf + 300ml water ➡️ Blend into 250ml pandan juice
50ml coconut milk
30g caster sugar
1tsp agar-agar powder
1/4tsp jelly powder
(mix caster sugar, agar-agar powder & jelly powder together in a bowl)

Decoration : Longan syrup in can

Method:
1. Pour watermelon juice into pot.
2. Add in caster sugar, agar-agar powder and jelly powder into the same pot and heat up.
3. Cook until boiling and off heat.
4. Slowly pour all into jelly mould.
5. On fan to let the jelly slightly harden and start to cook 2nd layer.
    (this layer will take some time to harden as it is very thick)

6. Pour coconut milk and water into pot.
7. Add in caster sugar, agar-agar powder and jelly powder into the same pot and heat up.
8. Cook until boiling and off heat.
9. Slowly pour all into jelly mould.
10. On fan to blow facing the jelly and start to cook 3rd layer.
     (this layer will harden faster than 1st layer as it is thinner)

11. Pour pandan juice and coconut milk into pot.
12. Add in caster sugar, agar-agar powder and jelly powder into the same pot and heat up.
13. Cook until boiling and off heat.
14. Slowly pour all into jelly mould.
15. On fan to blow facing the jelly and start to cook 3rd layer.

Source : https://www.youtube.com/watch?v=tMGPB8Mhtw8

Cekodok

Cekodok


Banana - Pisang Emas
Sugar
Salt
Eno
Plain Flour

1. Blend banana in blender.
2. Add in sugar (based on banana sweetness), salt and 1 packet of eno (to make it fluffy)
3. Remove into a pot/bowl.
4. Add in flour and keep stirring using hand.
5. Make sure the batter is balance between flour and banana (not too much of flour or banana)
6. Heat up a pot of oil.
7. Grab some batter on your fingers and push down with thumb down into the oil.
8. Keep stirring with turner in the pot.
9. Remove and serve.

Source : https://www.youtube.com/watch?v=0jS2gyRHnAg

Steamed Cream Cracker Cake

Steamed Cream Cracker Cake

蒸苏打饼蛋糕

Ingredients:
250g Cream Cracker
5 eggs
2 tbsp sweetened condensed milk
150g butter (soften at room temperature)
50g corn oil
80g caster sugar
1 tbsp milo powder

7" square mold

Method:
1. Fold cream cracker into small pieces and put into blender and make into powder.
2. Beat butter and sugar until sugar melts and slowly turn white.
3. Add eggs one by one and mix until uniform.
4. Add in condensed milk, corn oil and mix well.
5. Stir in cream cracker powder and mix with spatula.
6. Remove 1/3 of batter and stir in milo powder.
7. Coat mold with little oil.
8. Pour 1/2 of original batter (about 100g) into mold and steam on high heat for 6mins.
9. Pour milo batter on top and steam for another 6min.
10. Pour in the remaining original batter and steam for 20mins.
11. Once done, remove cake from mold immediately and put cake on wire rack to cool.

Source : https://web.facebook.com/permalink.php?story_fbid=2577367319040214&id=1266704013439891

Coconut Jelly

Coconut Jelly

椰香燕菜

Ingredients：
White Layer
200ml Coconut Milk
400ml water
75g caster sugar
2 tsp agar-agar powder
1/2 tsp jelly powder

Transparent Layer
600ml coconut water
35g caster sugar
2 tsp agar-agar powder
1/2 tsp jelly powder

Mold size : Diameter 21cm x Height 7cm

Decoration : Longan (can)
                     Mint Leaf

Method:
1. Pour coconut milk and water into a pot.
2. Mix caster sugar, agar-agar powder and jelly powder.
3. Pour into the pot.
4. Cook until boiling. Off heat.
5. Scoop and pour 1st thin layer into mold.

6. Cook transparent layer the same way as white layer.
7. When white layer is slightly harden, pour this transparent liquid into mold alternatively with white layer until mold is full.
8. Let the jelly set and cool down.
9. Keep into fridge.
Source : https://www.youtube.com/watch?reload=9&v=F4UeXkd_DFc&feature=youtu.be