Enoki Beef Roll

Ingredients:

1/2 packet of Enoki mushrooms

1 packet of Shabu-shabu beef

1 yellow onion ~ sliced

2 eggs ~ beaten

1 stalk of green onion ~ chopped

Sauce:

1/4 cup water

2 tbsps light soy sauce

1 tbsp dark soy sauce

1 tbsp brown sugar

1 tbsp sesame oil

1 tsp black pepper

1/4 tsp salt (to taste)

Instructions:

1. Trim the ends of the Enoki mushrooms and separate them into bite-sized bundles. 
2. Wrap each bundle of Enoki mushrooms securely with a slice of beef. 
3. In a saucepan, heat 2 tablespoons of vegetable oil over medium-high heat. Sauté the sliced onion until it becomes translucent. 
4. Place the wrapped Enoki beef rolls on the translucent onions, then pour the sauce over them. 
5. Simmer for 3 minutes, then gently flip the Enoki beef rolls. Pour the beaten eggs over the arranged rolls. 
6. Cook for another 3 minutes, then garnish with chopped green onions. Enjoy!

Shrimp Chee Cheung Fun aka Rice Noodle Rolls

Ingredients:

Vietnamese rice paper 

30 shrimp, cleaned 

1 tbsp water 

1/2 tsp sugar 

1/8 tsp baking soda

Marinade:

1/4 tsp sesame oil 

1/8 tsp salt 

1/2 tsp cornstarch 

1/4 tsp white pepper

Sauce:

1 scallion (white part only) 

6 slices of ginger 

- 2 1/2 tbsp light soy sauce 

5 tsp sugar 

1/3 cup water 

1 tsp oyster sauce 

1 tsp oil 

Salt (to taste)

Instructions:

1. Toss the cleaned shrimp with water, sugar, and baking soda. After coating the shrimp, cover and refrigerate for 2 hours. 
2. After 2 hours, rinse the shrimp under cold running water for 5 minutes to remove the sugar and baking soda. Pat them dry with a paper towel. 
3. Marinate the shrimp with the marinade ingredients, cover, and return them to the refrigerator for later use. 
4. Prepare the sauce by adding all the ingredients to a small saucepan over medium-low heat. Heat the sauce until it simmers, then turn off the heat. Allow it to cool completely, and remove the ginger and scallion. 
5. Dip a piece of rice paper in water to soften it. Place it on a plate, arrange three pieces of shrimp on top, and roll the rice paper. 
6. Put the shrimp rice paper rolls on an oiled plate. Steam for about 5 minutes or until the shrimp are cooked. 
7. Once the shrimp rice paper rolls are ready, pour the sauce over them, add some crispy chili oil, and sprinkle with chopped green onions. Enjoy!

Chicken Char Siu (On Stove)

Ingredients:

3-4 Boneless Thigh

2 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp Taucu paste (Substitute Miso Paste)

1 tbsp five spice powder (Optional)

4 tbsp honey

3 tbsp sugar

Instructions:

1. Combine all the ingredients to marinate the chicken overnight.
2. Add the marinated chicken to a saucepan and pan-fry for 5 minutes. Turn the chicken and pour in the remaining marinade sauce. Cook over medium-low heat until the sauce thickens. Sprinkle with roasted sesame seeds. Enjoy!

Banana Fritters

Ingredients:

3-4 ripe bananas

2 tbsp sugar

1/2 tsp baking soda

1/2 cup rice flour

1 tsp baking powder

2/3 cup AP flour

Instructions:

1. Mash the ripe bananas with sugar and baking soda.
2. Sift in the dry ingredients and mix to combine.
3. Cover the bowl with plastic wrap and let the batter rest for 10-15 minutes.
4. Heat oil in a wok over medium-low heat. Dip a spoon or ice cream scooper into the oil, then scoop a spoonful of batter. Place the batter into the hot oil. (Avoid overcrowding, as the fritters will expand.)
5. Once the fritters float, start flipping them. Continue until they are golden brown and fully cooked. Remove them and place the fritters on paper towels to absorb the oil. They are best served hot. Enjoy!

Lemon Posset

Ingredients:

3 lemons

200ml heavy cream

3-4 tbsp sugar

2 tbsp lemon juice

1 tsp lemon zest

Instructions:

1. Wash the lemons well and let them dry.  Cut lemons in half longwise, then use a spoon and scoop out the inside of the lemon (Do it carefully)
2. Squeeze the lemon just and set aside.
3. Combine heavy cream, sugar, and lemon zest in a small saucepan. Heat over medium-low and simmer, stirring constantly, for about 3 minutes or until tiny bubbles appear.
4. Remove from heat, add lemon juice, and whisk to combine.  Allow to cool for 10 minutes.
5. Strain through a fine mesh strainer to remove zest.  Pour the mixture into the lemon shells.
6. Allow to cool completely to room temperature, then refrigerate for at least 2 hours or until set. Cover and keep in the fridge.

Lemon Chiffon Cream Cake

6" cake

Ingredients:

50g cake flour

3 eggs ~ separate

4 tsp water (room temp)

2 tbsp vegetable oil

4 tsp lemon juice

3 tbsp granulate sugar

1 tbsp vanilla extract/essence

1 tbsp lemon juice (into egg white)

Lemon Curd

2 eggs

60g (1/4 cup) lemon juice

80g granulated sugar

1 tbsp lemon zest

30g unsalted butter

Whipped Cream

350g heavy cream

30g granulated sugar

Instructions:

1. Keep the egg whites in the fridge to cool. Mix the vegetable oil, water, and lemon juice in a bowl. Then, sieve in the cake flour and mix well. Add the egg yolks and continue to mix well to combine. Set aside.
2. Remove the egg whites from the fridge. Add 1 tbsp lemon juice, sugar, and vanilla extract. Using a hand mixer, whisk at medium-high speed until stiff peaks form.
3. Scoop a couple of meringue into the egg yolk batter and gently fold until combined.  Pour the batter into the whipped meringue and gently fold it until combined.
4. Transfer the batter to the 6-inch Chiffon cake pan.  Use a toothpick to go through the batter to remove any air pockets.  Give the pan a tap or two.
5. Bake in the pre-heated oven at 145 deg C for 45 minutes or until golden brown.
6. Remove the cake from the oven immediately, give it some taps, turn it upside down, put it on the cooling rack, and let it cool completely.
7. Remove the side and pop the cake out from the bottom using a thin plastic spatula. Slice the chiffon into three layers.
8. Bring all the ingredients except the butter in a pot to make the lemon curd.  Let cook over medium-low heat. Keep mixing and stirring until thickened.  Add in butter and mix until well combined.
9. Transfer into a clean bowl and cover with plastic wrap.  Keep it cool in the fridge.
10. In another bowl, combine the heavy cream and sugar. Beat with a hand mixer until stiff peaks form. Transfer the mixture to a piping bag and set it aside for later.
11. Assemble: Take the first layer of cake for the base and pipe the whipped cream around the edge of the cake.  Then, spread the lemon curd on the inner of the cake.  
12. The second layer of cake is topped with the same process as the first layer. The same goes for the last layer. Then, use the remaining whipped cream to prick the outer cake and spread it evenly. Dust with lemon zest.
13. Let the cake set in the fridge to cool for 30 minutes.  Slice and serve.  Enjoy!

Lemon Cupcake

Serve 12 Cupcakes

Ingredients:

200g unsalted butter

180g confectioner sugar

4 eggs

180g cake flour

2 tbsp lemon juice

1 tsp lemon zest

Instructions:

1. In a clean bowl, combine butter and sugar and beat until pale yellow and puffy.
2. Add eggs, one at a time, and beat until well combined.
3. Sift in cake flour and mix well.  Then add lemon juice and zest and mix until well combined.
4. Preheat the oven to 170 degrees C. Fill cupcake liners with batter, and bake for 28 minutes or until golden brown.

Tofu with Mince Chicken

Ingredients:

250g chicken minced

1 packet Tofu

5-6 Dried Shiitake Mushroom ~ soak & reserve the liquid

2 cloves garlic ~ minced

2 tbsp oyster sauce

2 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp Shaohsing cooking wine (Optional)

Cornstarch solution

1 stalk spring onion ~ chopped

Directions:

1. Mix ground meat, oysters, light soy, dark soy, and shaoshing cooking wine in a bowl. Mix well and refrigerate for 2 hours or overnight.
2. Cut the tofu into cubes and dust a little flour.
3. Add about 1/4 cup of cooking oil over medium-high heat in a pan and fry the tofu on both sides until golden brown.  Transfer and drain.
4. Heat the oil in a saucepan on medium-high heat. Add the minced garlic and sliced Shiitake mushrooms, and stir fry until fragrant.
5. Add the marinated minced chicken and continue to fry for about 5 minutes.  Pour 3/4 cup of mushroom liquid.  Add a little white pepper powder.
6. Transfer the cooked tofu and continue stir-fry to combine.
7. Then, add the cornstarch slur to thicken the sauce and cook for another 2 minutes.  Remove from heat and serve with steamed white rice.  Enjoy!

Mochi Donut

Ingredients:

225g Glutinous rice flour

120ml fresh milk

35g butter ~ melted

50g granulated sugar

1 egg

1 tsp baking powder

Cooking oil ~ fry

Starter-Dough

30g glutinous rice flour

2 tbsp milk

Simple Glaze

35g butter ~ melted

145g powdered sugar

1/2 tsp vanilla extract

2-3 tbsp hot water

Vanilla Glaze

120g powdered sugar (more if necessary)

48ml whole milk (more if necessary)

1/2 tsp vanilla bean paste

Strawberry Glaze

120g powdered sugar (more if necessary)

32ml whole milk (more if necessary)

1 tsp strawberry jam/preserves

Instructions:

1. Mix the glutinous rice and milk in a microwave-proof bowl to make the starter dough. Microwave for 1 minute at 20-second intervals, stirring evenly until the dough becomes opaque.  Set aside to cool for 5 minutes.
2. In another bowl, combine the remaining ingredients, except cooking oil, in a stand mixer with a dough hook. Then, add the cooled starter-dough mixture on low until everything comes roughly together. Increase the speed to medium and knead until the starter dough blends into the mixture. (Note: The dough will be wet and sticky, but you should be able to lightly touch it without gluing it to your finger.) Cover with plastic wrap to keep it from drying.  Let it rest for 15 minutes.
3. Prepare parchment paper size 10x10cm.
4. Take 1 teaspoon or 10g of the dough and form it into a small, tight ball. Arrange 8 balls tightly on the parchment paper to form a circle. Repeat the process until all the dough is finished. Cover the dough with plastic wrap to prevent it from drying out.
5. Add enough cooking oil in a frying pot to reach 1-1/2" deep and set on medium-high heat to bring the oil to 165 degrees C, then turn the heat to medium-low.  
6. Carefully drop the dough together with the parchment paper.  After a few seconds, gently remove the parchment paper and fry each side for 3-4 minutes or until golden brown.
7. Transfer to a cooling rack to drain and allow the dough to cool
8.  Assemble:  Take one fresh donut (slightly warm after cooling on the rack), dip it into a glaze, and place it back on the cooling rack.  Let it rest for a minute to allow the glaze to harden.  Repeat with the rest of the donuts.  Enjoy!

Simple Glaze

Mix the melted butter with powdered sugar and vanilla.  Then, add 2-3 tbsp of hot water to bring it to a desired glaze consistency.

Vanilla'Strawberry Glaze

Combine all the ingredients in a bowl and whisk together. The consistency should be similar to maple syrup. To make it thicker, add more powdered sugar, or to make it thinner, add more milk.

Baked Black Pepper Chicken Mayonnaise

Ingredients:

500g Boneless Leg Chicken

3-4 tbsp butter

Chopped parsley

Marinade:

5 cloves garlic, minced

3 tbsp oyster sauce

3 tbsp black pepper sauce

1 tbsp chili powder or flakes

3 tbsp tomato sauce

2-3 tbsp mayonnaise

1/2 tsp chicken powder

1/2 tsp sugar

1/2 tsp salt

Instructions:

1. Pat the chicken dry and transfer it to a glass baking dish. Add all the marinade ingredients, mix, and massage the chicken. Cover the dish and let it rest for 2 hours or overnight.
2. Preheat the oven to 180 degrees C. Add 3-4 pieces of cut butter to the marinated chicken and bake for 40-60 minutes. For the first 20 minutes, turn the chicken, brush with some remaining marinade, and continue baking for another 20 minutes.
3. For the final bake, turn the chicken skin side up and switch the oven to broil for 5-10 minutes to achieve a little char. Remove the chicken from the oven and let it rest for 10 minutes before serving. 
4. Pour the remaining marinade sauce into a saucepan and cook for 10-15 minutes until thickened. Pour the sauce over the baked chicken and sprinkle with chopped parsley. It is best served with butter rice. Enjoy!

Hu Tieu Bo Kho (Vietnamese Beef Stew Noodle)

Ingredients:

1kg beef shank ~ cut 2" cubes

3 carrots ~ cut diagonal chunks

4 stalks lemongrass

Rice noodles

1 bunch of spring onion ~ chop finely

1 bunch cilantro ~ chop finely

1 bunch basils ~ chop finely

1 yellow onion ~ slice thinly

Lime ~ wedges

Bean sprouts

Spices

2 tsp Five-spices

2 tsp curry powder

1 tsp ginger powder

1 tsp cayenne pepper

2 tsp paprika

2 tsp garlic powder

Marinade

2 tsp chicken seasoning

2-1/2 tsp salt

2 tsp sugar

5 tbsp hoisin sauce

5 tbsp fish sauce

4 tbsp Ketchup/Tomato paste

1 tsp ground black pepper

4 garlic ~ chopped

3 shallots ~ chopped

1" ginger ~ chopped

Broth

2 tbsp fish sauce

2 tbsp salt

2 rock sugar

1 litre coconut water

1.5-litre water

1 chicken knorr cube

2 tbsp annatto powder

1/4 cup cooking oil

Instructions:

1. Mix the spice and marinade ingredients in a mixing bowl and set aside.
2. Clean the beef well under cold water, pat dry, and cut into 2" cubes.
3. Mix half of the spice/marinade mixture with the beef. Set aside to marinate for 2 hours or, best, overnight.
4. Heat 1/3 cup of oil in a saucepan for a couple of minutes before adding the annatto powder. Let the powder infuse the oil for about 2 minutes under low heat.
5. Add the annatto oil and half of the spice/marinade mixture in a large pot. Stir until fragrant, about a minute. Then, add the marinated meat.
6. Mix and stir the meat occasionally for about 15 minutes until the meats are no longer pink.  
7. Pour in the coconut water and water.  Add the lemongrass and season with fish sauce, salt, and rock sugar.
8. Cover lightly and simmer the stew on medium-low heat for about 3 hours. Add the carrots and continue to simmer for another hour until the carrots and meat are fork-tender.
9. To serve, add rice noodles to a bowl and ladle the stew on top.  Garnish with chopped basil, cilantro, spring onion, and sliced onions, and serve with bean sprouts and lime juice.

Pepes Ayam (Steamed Chicken Parcel)

Mini about 30-35 pcs

Ingredients:

1 packet banana leaves (cut 3x4 inch or 3x5 inch)

600g minced chicken

1 egg

1/2 cup coconut milk

1 tbsp sugar

1 tsp salt

Paste

3 lemongrass

3 cloves garlic

1 large red onion

1" ginger

1 tsp turmeric powder

1 tbsp fennel powder

1 tbsp coriander powder

1 tbsp cumin powder

4 dried chili (I used 6 fresh red chili deseeded)

1/2 cup cooking oil

Instruction:

1. In a food processor, blend all the ingredients until it forms a smooth paste.
2. In a saucepan, saute the paste over medium-high heat until fragrant.
3. Add the coconut milk, sugar, and salt. Stir-fry until the paste thickens. Remove from the heat and let it cool completely.
4. In another bowl, add the minced chicken and egg.  Mix them together till combined.  Then add the cooked paste and mix together.
5. Take one banana leaf wrapper and place 1 tablespoon of the filling in the center. Fold both opposite ends of the banana leaf and press both sides under. Repeat the process until you reach the finish.
6. Steam in a preheated steamer for about 8-10 mins.  Then toast in the oven for 5-8 minutes  (Optional)

Hainanese Chicken Curry Noodle

Ingredients:

1/2 whole chicken

Egg Noodle

2-3 litre of water

200ml coconut milk

2 chicken knorr/bouillon cubes

3-4 stalks of spring onions

2 pcs lemongrass

20g curry leaves

1 packet of fish balls

1 packet fish cake ~ slice

80g Dry Tofu ~ cut halves

Paste

5 pcs garlic

2" galangal

8 pcs fresh red chili (deseeded)

1 medium red onion

5-6 pcs shallots

20g Belachan (Dry shrimp paste)

1/2 cup cooking oil

Seasoning

2-3 tbsp curry powder

1 tbsp chili powder

1 tbsp sugar

1 tbsp salt

1 tbsp fish sauce (optional)

Directions:

1. Add the water, spring onion, and chicken knorr in a large pot and bring it to a boil over medium-high heat. Once boiling, add the chicken and cook for 30 minutes over low heat. Skim the impurities off the top as they rise to the surface. Dish the cooked chicken and set it aside for later.
2. While preparing the chicken broth, heat the pan on medium-high heat and add the paste.  Saute the paste until the oil breaks.
3. Then add the curry powder, chili powder, lemongrass, curry leaves, sugar, salt, and 1/4 cup of water.  Continue to stir-fry until fragrant.
4. Transfer the cooked paste to the chicken broth and cook for 10 minutes.  Then, add the fish balls, dry tofu, coconut milk, and salt to taste.  Let it simmer for 10 minutes, and turn off the heat.
5. To assemble, blanch the yellow noodles and arrange them in a large bowl. Add fish balls, sliced fish cakes, dry tofu, and cut chicken. Ladle the curry soup over the noodles and serve with lime wedges and sambal. Enjoy!

Steamed Five-Spice Chicken Roll

Ingredients:

1 pce Boneless Chicken thigh

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp Shaoxing wine

1/4 tsp white pepper powder

1/2 tsp Five-spice powder

1 tsp cornstarch

Pinch of salt

Directions:

1. Pat the surface of the chicken dry.  Then, make shallow cuts without cutting through.
2. Add soy sauce, oyster sauce, and Shaoxing wine.  Rub the chicken thoroughly.  Then add white pepper, five-spice powder, and cornstarch.  Continue to rub into the chicken.  
3. Take one sheet of foil and baking paper.  Place the marinated chicken on the baking paper roll as tightly as possible with the baking paper.  Then, roll it with the foil to prevent the sauce from spilling out.  Marinade the chicken for at least 2 hours or more.
4. Steam it over medium heat for 20-25 minutes.  Simple and perfect with steamed white rice.  Enjoy!

Chicken Soup with Bee Hoon (Chinese Style)

Ingredients:

1 packet vermicelli noodles/Bee Hoon (soak in water for 30 minutes)

1 whole leg chicken

5 pcs ginger sliced

1 packet meatballs

2 pcs Fu Chok (optional)

1 tbsp of fried garlic and garlic oil

2 cups of beansprout ~ blanched

Spring onion ~ chopped

Cilantro ~ chopped

In the soup

1 pcs star anise

1 pcs cinnamon stick

3 pcs cloves

1 tbsp coriander seeds

1/4 tsp white/black peppercorn

1/4 tsp white pepper

1/2 tsp 5-spice powder

2 cilantro roots

3 whole cloves garlic

Rock sugar

1 tbsp salt

Seasoning

1 tbsp oyer sauce

1 tbsp light soy sauce

1/2 tsp salt

Directions:

1. Add the star anise, cinnamon stick, cloves, coriander seeds, white/black peppercorn, white pepper powder, and five-spice powder to a tea bag and set aside.
2. Place the chicken leg into a pot of room-temperature water with sliced ginger to blanch.  Bring the water up to a boil over medium-high heat.  Skim the impurities off the top as they rise to the surface.  Drain and discard the murky water once the water comes to a boil.
3. Transfer the blanched chicken leg to another pot of water for the soup. Add the tea bag of mixed spices, cilantro roots, garlic cloves, rock sugar, white pepper, 5-spice powder, and salt. Stir and let it boil on medium heat for an hour.
4. After an hour, remove the chicken leg from the soup and place it on a plate.  Tear the chicken meat and set it aside for later.
5. Add the seasoning to the soup pot and remove all the spices.  Then add the meatball and cook for another 5 minutes or till the meatball is cooked.
6. To assemble, put a handful of noodles in a medium bowl and arrange chicken and bean sprouts.
7. Then, ladle the soup over the noodles and sprinkle chopped onion and cilantro.  Drizzle some garlic oil.
8. Serve immediately with chopped bird's eye chili and light soy sauce on the side.

Big Mac Spring Rolls

Ingredients:

12 spring roll sheets

400g ground beef

1 Holland onion, chopped

1 tbsp ground black pepper

Salt (to taste)

12 sliced cheddar cheese

Sauce

1 cup mayonnaise

2 tbsp Ketchup/Tomato sauce

1 tbsp chili sauce

1 tsp mustard

Diced pickles

Diced onion (finely)

Directions:

1. In a hot pan, add 1 tablespoon of vegetable oil over medium heat. Sauté the chopped onion until it softens, then add the ground beef. Season with salt and pepper, and cook the meat thoroughly until it is browned all over. Remove from heat, drain any excess fat or liquid, and set aside to cool completely.
2. While the meat cools, prepare the sauce and set it aside while you assemble the spring rolls.
3. Place one sheet of spring roll wrappers in a diamond position. In the corner, place one slice of cheese. Add a spoonful of cooked meat and a dollop of sauce on top.
4. Wrap tightly by folding the corner closest to you toward the middle. Next, fold the two corners along the sides and roll tightly to seal.
5. Fry at 170 degrees Celsius for 5 minutes or until golden brown and crispy.

Fried Chicken Wing (Chinese Style)

Ingredients:

1/2 pound chicken wing flats

1 egg

4 tbsp rice flour

1/3 tsp baking powder.

Marinade

3 tsp chopped spring onion

2 tsp minced ginger

2 tsp minced garlic

3 tbsp boiling oil

3 tbsp light soy sauce

1 tbsp oyster sauce

1/2 tsp salt

1/2 tsp white pepper

Directions:

1. Use bamboo skewers or a fork to poke holes over the chicken wing flats.
2. Place the chicken wing flats in a mixing bowl. Add all the marinade ingredients and gently mix for about 5 minutes. Let it rest for 20 minutes.
3. Then, add the eggs, flour, cornstarch, and baking powder.  Mix well and marinate them for another 10 minutes.
4. Add the oil to a pot over high heat until it reaches 150 degrees C. Carefully place the chicken wing flats inside, one at a time. Deep fry for 6 minutes until they are wholly cooked through. Remove and drain.

Ondeh-Ondeh Cookies

Ingredients:

225 butter ~ softened

65g granulated sugar

1 large egg

1 tbsp Pandan Extract

300g AP flour

60g full cream milk powder

Filling

60ml coconut milk

200g gula melaka

100ml water

120g desiccated coconut or more

1 egg yolk ~ egg wash

Directions:

1. Cream butter and sugar until light and fluffy (2-3 minutes). Whisk in egg, followed by pandan extract. Fold in flour and milk powder until the mixture forms a dough ball.
2. Combine gula melaka, coconut milk, and water in a saucepan over medium-low heat. Simmer for 3-5 minutes before adding desiccated coconut. Set aside to cool for 5 minutes.
3. Wrap 12g of dough around 1/2 tsp of coconut and roll into a ball.   Arrange in the baking tray.  Apply egg wash.
4. Bake cookies in a preheated oven at 180 degrees C for 15-18 minutes until golden brown. Allow them to cool for 5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container.  

One Pan Bake Chicken & Potatoes

Ingredients:

4-7 pcs Chicken thigh w/bone or boneless

1.5kg potatoes ~ peeled & cut wedges

300ml chicken stock

Sauce

100g butter ~ melted

3 tsp paprika

2 tsp mixed herbs

1 tsp garlic powder

1/2 tsp chili flakes

Directions:

1. Preheat the oven to 200 deg C.  Dry the chicken and potatoes well with a paper towel and place on the baking tray oven.
2. In a small bowl, whisk the sauces combine together.  Drizzle over the chicken and potatoes in the baking tray.  Use your hands to evenly coat the chicken and potatoes with the sauce.
3. Place the baking tray in the oven, then pour the chicken stock.  This makes the chicken and potatoes super delicious.
4. Bake uncovered for 50 minutes.  After baking, remove the baking tray and spoon the juices over the chicken.  Add as much broccoli as you prefer.  Return to the oven and bake another 5 minutes until the broccoli is soft.
5. Remove from the oven and let it rest for about 10 minutes before serving.  Enjoy.

Penyaram Jawa Fritters

Ingredients:

300ml water

150g brown sugar/palm sugar

25g fine sugar

125g rice flour

100g AP flour

1/4 tsp salt

3-4 cup cooking oil ~ deep fry

Directions/Instructions

1. In a medium-sized bowl, sieve the dry ingredients together.
2. Combine dark brown sugar, refined sugar, and water in a small pot over medium heat. Bring to a boil until the sugar dissolves, then let it warm and cool.
3. Add the sugar water to the dry ingredients little by little until it forms a thick batter. Then, whisk with an electric hand whisk for about 5 minutes.
4. Change to a spatula and add sugar water to form a light batter.  Let it rest for 4 hours or, best, overnight.
5. Pour vegetable oil into a small wok (8"-10" diameter) over low heat. Then, pour 1 scoop of batter into the center of the wok. The batter will spread and float by itself.
6. Let the edge expand fully before flipping.  Flip and prick the center of the cake to release some air and prevent it from exploding.  Fry until golden brown.
7. Once done, place the "penyaram" upright on a kitchen towel before serving.