Creamy Mushroom Soup 浓郁蘑菇汤

Creamy Mushroom Soup
浓郁蘑菇汤

Ingredients:
4 tbsp butter
3 tbsp corn oil
2 onions (diced)
4 cloves garlic (minced)
10 brown mushroom
10 white mushroom 
10 portobello mushroom
2 tbsp kaffir leaf (minced)
6 tbsp plain flour
4 cups Chicken stock
Salt
Black pepper
Cooking whipping cream
Parsley (minced)

Method:
1.Melt butter in pan and add corn oil.
2. Once oil heated, add in onion and fry for 3 mins until onion turn white.
3. Add in garlic and fry till fragrance. 
4. Add in mushroom and fry for 5 mins.
5. Add in half kaffir leaf, plain flour and chicken stock and mix well.
6. Add little salt & black pepper.
7.  Cover the pot and simmer for 15mins. Open cover and stir ocassionally.
8. Once turn thicker, add in whipping cream (do not need to boil)
9. Add in parsley & remaining kaffir leaf, mix well and boil for another 2mins.

Source : https://www.goody25.com/mind198765?fbclid=IwAR1Jmkmzn1k0sKBA7Yj55TbrM7Lw66K-7hIP0LgsZHKTCwk_Fvv92MFThbA#smp226

Barley with Candied Winter Melon

 Barley with Candied Winter Melon
 冬瓜糖薏米水

Ingredients:
Candied Winter Melo
Barley
Water
Pandan Leaf

Method:
1.Put all into pot and boil for 45mins to 1 hour.
   *Barley to water ratio (1:7)

Red Bean Soup

Red Bean Soup
红豆汤 

Ingredients：
1 bowl Red Bean 
4 pcs pandan leaf 
Sugar

Method:
1. Clean red bean and put into slow cooker.
2. Measurement of red bean to water. 1:4
3. Add in pandan leaf.
4. Cook for 4 hours.
5. Remove pandan leaf and add sugar.

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

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

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

Roti Canai

Roti Canai
(make 8pcs)

Ingredients:
4 cups / 560g of flour
1 tbsp sugar
1/2 tsp salt
1 egg
1 cup water (warm/cold based on method)

Planta / butter

Methods:
1. Mix flour, sugar and salt.
2. Add in egg and water.
3. Make a dough (takes ard 20mins) until it doesnt stick on mixing bowl.
    (If mix using hand, add in warm water. If using machine, add in cold water)
4. Divide dough into 8 small pieces and roll into round shape.
5. Rub palm with planta and rub outer part of each dough.
6. Rest the dough for at least 2hrs. (or wrap and keep in fridge for overnight, and put on room temperature for at least 1hr)
7. Take 1 dough and press it flat using palm and let it rest for 3-4mins.
8. Slowly pull the dough to make it wider.
9. Fold into square shape.
10. In a pan, add in some butter and fry both sides until golden brown.

Source :

Another recipe:
salt
sugar
warm water
2 tbsp planta
3 tbsp cooking oil
1 egg yolk
1 kg flour

1. Mix salt and sugar in warm water until dissolve.
2. Mix planta, cooking oil and egg yolk with flour.
3. Add in with water bit by bit into the flour until it is not sticky.
4. Let it rest for 10mins.
5. Divide dough and make into small round shape.
6. Rub palm with planta and rub allo over the round dough.

Sugar Doughnuts

Sugar Doughnuts
甜甜圈
(make around 12pcs)

Ingredients A:
200g high protein flour / bread flour
50g low protein flour / pau flour
3g instant yeast
20g caster sugar
10g milk powder
1 egg - A size (60g)
120g milk / water
1/2 tsp salt

Ingredients B:
40g butter

Method:
1. Mix all ingredients to make it a dough.
2. Add in butter to make the dough smooth and strechable (no need to make it till shinning).
3. Rest the dough for 30-40mins. (it will become bigger and lighter)
4. Flatten the dough with rolling pin (8mm thickness).
5. Make doughnut shape with mould.
6. Rest the dough again for 40-50mins to let it become double the size.
7. Heat up a wok of oil (NOT too hot) and fry using medium heat until golden brown.
8. Remove and mix with sugar.

Source : Mom 

Yau Zhar Kwai

Yau Zhar Kwai

油条

(make around 30pcs of 15cm size)

Ingredients:
1 tbsp/15g double acting baking powder
1 tsp/5g salt
1/4 tsp baking soda
15g oil
1 egg
270 water (room temperature)
450g all purpose flour

Method:
1. Mix double acting baking powder, salt, baking soda, oil, egg and water and stir using chopsticks.
2. Pour in flour.
3. Wear a plastic glove and fold the flour and press down using back of hands till well corporated.
4. It is sticky, add some flour and keep pressing for around 5mins. (DO NOT over knead and add too much flour)
5. Drizzle some oil on top of dough (ard 1 tbsp) then coat all around the dough using you palm. (DO NOT press, just turn around).
6. Wrap the dough with cling film.
7. Keep in fridge for at least 8hours.
8. Remove from fridge and rest at room temperature for at least 2 hours.
9. Flour your working top with flour.
10. Flatten the dough using rolling pin for 5mm thickness.
11. Cut into rectangle shape with 3cm wide.
12. Lay one stripe on top of another.
13. Press a mark in the center.
14. Cover the dough.
15. Heat up oil to around 200c.
16. Hold the two ends, slightly press and pull the strips to around 18cm or according to your wok size.
17. Put into hot oil, keep turning and fry till golden brown. (REMEMBER to cover the dough while you are still frying)

Source : Long Yen (FB)
1. https://www.facebook.com/watch/?v=639384689975811
2. https://www.facebook.com/watch/?v=533156254011254
3. https://www.facebook.com/watch/?v=598698227387513

Chawanmushi

Chawanmushi

日式茶碗蒸蛋

Ingredients:
2 eggs
4 prawns
1 mushroom (sliced)
cooking wine
salt
soy sauce
water (weight equals to two times of egg without shell)
parsley

Method:
1. Clean prawn and mix with cooking wine.
2. Break eggs, add in cooking wine, salt and soy sauce, and lastly water.
3. Sift egg twice and remove bubbles.
4. Put a prawn into a cup, pour in the egg mixture.
5. Cover cup with cover or plastic wrap.
6. Put into steaming wok, and start to time once you see the smoke from the wok for 8mins.
7. Remove cover/plastic wrap, top with mushroom slice and prawn, cover it back, and continue to steam for another 8mins.
8. Remove and decorate with parsley.

Source: https://www.goody25.com/mind783863?fbclid=IwAR0BAMscldXSEqg9SgHF6J3BARO-K0GDXP5BJWDg0NHmRMSOj2Z-Y_5qS9s

Hash Brown

Hash Brown

450g potatoes
4 tbsp cornflour/tapioca flour
1/4 tsp salt
black pepper

1. Clean potatoes, skinned and cut into small cubes.
2. Place in a steaming plates and steam over high heat for 15mins/cooked/soft.
3. Set aside and let it cool down.
4. Add in flour, salt and pepper.
5. Make the hash brown shape.
6. Fry until golden brown.

Source : https://www.facebook.com/clara1112/posts/10212971261995069

Green Bean Soup with Gula Melaka

Green Bean Soup with Gula Melaka

1. Cook green bean as usual.
2. Add in gula melaka when done.
3. Stir until gula melaka fully melted.

Source: Mom

Glutinous Rice Chicken

Glutinous Rice Chicken

糯米鸡

Ingredients:

Chicken (cut into small pieces)
Mushroom (washed and diced)
Char Siu Sauce
Chinese sausage (sliced)
Hard-boiled egg (cut into quarter size)

Rice:
500g glutinous rice
1 tbsp garlic (minced)
6 pcs shallots (minced)
2 tbsp oyster sauce
3 tbsp black soy sauce
1 tbsp soy sauce
1 tsp sesame oil
pinch of five spice powder
1/2 tbsp sugar
pepper

Sauce:
2 cloves garlic
2 shallots
2 tbsp oyster sauce
1/2 tsp sesame oil
1.5tbsp sugar
200ml water

Methods:
1. Marinade chicken and mushroom with Char Siew sauce, ginger sauce (optional) and Shaoxing wine (optional) and set aside.
2. Wash and soak glutinous rice in water for 4 hours.
3. In a wok, fry garlic and shallots till fragrance.
4. Add in glutinous rice with all the seasonings and keep frying and spray some water from time to time to soften the rice. Fry till mix well.
5. In another wok, fry garlic and shallots tilll fragrance and add in the remaining, boil and set aside.
6. Arrange chicken, mushroom, chinese sausage and egg into aluminium foil bowl.
7. Top with glutinous rice and press firmly.
8. Pour in few spoons of sauce into each aluminium foil bowl filled with rice.
9. Steam at high heat for 45mins.

Source : Mom

Gui Ling Gao (Jelly)

Gui Ling Gao

Ingredients:

Methods:

Source : Mom

Muah Chee

Muah Chee ⭐⭐⭐⭐

Ingredients:
150g glutinous rice flour
10g castor sugar
10g corn oil
250g water/pandan juice

Peanuts
Sugar
Sesame seeds (roasted)

Methods:
1. Roast peanuts on wok.
2. Remove skin and blend.
3. Mix with sesame seeds and sugar and set aside.

4. Mix flour, sugar, corn oil and water/pandan juice and sift.
5. Brush a steaming plate with oil.
6. Pour mixture into plate and steam at high heat for 25 mins.
7. Remove and add in peanuts.
8. Cut into small pieces and serve.

Source: Mom

Egg Tart 奶香蛋挞

Egg Tart

奶香蛋挞
⭐⭐⭐⭐

Ingredients (make 12 regular egg tart):

Tart Shell:
80g salted butter (softened to room temperature)
40g icing sugar (sifted)
20g egg (beaten)
1/2 tsp vanilla extract
135g all purpose flour/plain flour

Custard Filling:
30g castor sugar
50ml water
1 pandan leaf
1.5 eggs (half egg remaining from tart shell)
75ml fresh milk

Steps:
Tart Shell
1. Use spatula to mix butter and icing sugar until smooth.
2. Mix in egg and vanilla extract.
3. Mix in all purpose flour to form a soft dough.
4. Cover the dough with cling wrap and keep in freezer for 20mins.
5. Divide dough into 25g each portions (or according to mould size)
6. Gently press to fit into the mould and trim excess dough with plastic scraper.
7. Prick the tart base using fork and repeat the remaining dough.
8. Cover the tart shell with cling wrap, keep chill in fridge while preparing the egg custard.

Custard Filling
1. Add castor sugar, pandan leaf and water into saucepan and simmer until sugar dissolved.
2. Turn off heat, set aside to cool and discard pandan leaf.
3. Gently beat egg and milk with hand whisk.
4. Stir in pandan syrup from no.1.
5. Sieve mixture twice.
6. Pour the mixture into tart shell.

Bake
1. Preheated oven.
2. Bake at 170c, 25mins.
3. Continue to bake at 160c, 5-10mins or until egg custard is cooked.

Remove
1. When tart is still little warm, use toothpick to pick from the side of the egg tart to remove from mould.

* If want to bake tart shell first:
1. Preheat oven, bake at middle rack at 150c, 15mins.
2. 180c, 3mins till slightly brown.
3. Remove from oven and leave it cool down completely.
4. Preheat oven.
5. Pour in custard filling, bake with baking tray on the bottom rack at 165c, 15mins.
6. Remove, top up custard filing, bake at middle rack at 150c till custard set.

Recipe adaprted from : https://dingoozatfood.blogspot.com/2019/04/fragrant-egg-tart.html?fbclid=IwAR1cHGwg4VLes4K21S8WvRq6Y0uir4HZUNSVca4sKvV98Z8OlaD6eC4fYLs