Homemade Cookies M&M

Ingredients:
260g AP Flour
2 tbsp cornflour (I opt out)
1-1/4 tsp baking soda (accidentally I used baking powder instead of soda)
170g butter
130g castor sugar
140g brown sugar
1 egg (whole)
1 egg yolk
1 tsp vanilla essence
200g Mini M&M

Method:

1. Preheat the oven to 180 deg C.  Line baking sheets with parchment paper, greased or silicone baking mats.
2. In the bowl of an electric mixer, combine the butter & both sugar.  Beat together on medium-high speed until light & fluffy (2-3 mins)
3. Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the dry sifted ingredients on low speed just until well incorporated.  Then use a spatula to fold in the chocolate chips.
4. Divide the dough using a teaspoon for measuring.   Roll each portion of dough into a ball.   Place on the prepared baking sheets/mats, a few inches apart.
5. Bake 10-12 mins.   Let cool on the baking sheets/mats (5-10 mins) then transfer to a wire rack to cool completely.   Keep in an air-tight container.

Twinkie Cake with Vanilla Cream

Ingredients:
3 eggs ~ separated
3/4 cup + 2 tbsp sugar
1/4 cup boiling hot water
1 tbsp lemon juice
1 tsp vanilla extract
1 cup cake flour ~ sifted
1 tsp baking powder
1/4 tsp salt
1/4 tsp cream of tartar

Filling/Icing:
4 tbsp soft butter
1/4 tsp vanilla extract
1 tbsp heavy cream
1 cup powdered sugar ~ sifted

Method:

1. Make your own "Twinkie" molds out of aluminum foil if don't have a canoe pan.   Grease the mold & set aside.
2. Pre-heat oven to 190 deg C. (I use 180 deg, depend on individual oven)
3. In a large mixing bow, beat the egg yolks on medium speed till loosen, then gradually add in the sugar & increase speed to medium-high till the mixture light & creamy, doubled in volume.
4. Reduce speed to low & slowly pour in boiling water (careful not to splash) then vanilla & lemon juice.  Mix it well to combine.
5. Whisk the flour, baking powder & salt together in a small bowl & add it gradually into the egg mixture till a smooth, creamy batter.  Set aside.
6. In a very clean bow, beat the egg whites & cream of tartar on high beat with a whisk attachment until soft peak form.   The whites should be foamy & somewhat stiff but still moist & soft looking.
7. Fold in one quarter of the whites into the first batter.   Gently fold in the remaining whites.
8. Divide batter between 12 molds & bake 13-15 minutes (I baked 13 mins), until the edges have begun to pull away from the sides & the tops are set.  Cool on racks in the molds.

Filling:

1. Beat butter, vanilla & cream together then slowly add in powdered sugar on low speed until combined.  Beat on medium speed until smooth.  Put into a ziploc bag or piping bag & leave at room temperature.
2. Once the cakes are cool, unwrap from their molds.  Use a chopstick to poke 3 holes down the center of each cake, lengthwise & being careful not to go all the way through the cake.
3. Cut a 1/4" tip off the corner of the icing bag & squirt a little icing into each hole, slowly & gently.   Serve the cakes the same day or the next day.

Nasi Lemak & Sambal Ikan Bilis aka Coconut Rice w/Sambal Anchovies

Ingredients (Coconut Rice)
3 cup mixed rice (Basmathi & Jasmine)
3 cup fresh coconut
8-10 pcs screwpine leaves (Pandan)
6 whole shallots
2 stalks lemongrass ~ brusied
2" fresh ginger ~ finely chopped
Salt & sugar to taste.

Sambal:
1 pcs fermented shrimp paste (Belachan)
4 cloves garlic ~ chopped
10-15 shallots ~ pounded
3-5 tbsp chili paste or more for spicy
1 Large red onion ~ sliced
Salt & sugar to taste
1/2 cup fried anchovies
1 cup cooking oil

Method:

1. In a rice cooker, put a couple of screwpine leaves & top with rice.  Then scatter the shallots, lemongrass, chopped ginger, salt & pour the coconut milk.  Cook the rice as cook normal daily rice.
2. In a wok, heat oil on medium & saute the fermented shrimp paste for 2-3 mins till fragrant.  Then add in the garlic, pounded shallots & chili paste.  Keep stir-fry for about 5 mins or the oil surface.
3. Then add in the sliced red onion & fried anchovies.   Low the heat & simmer for about 30 mins or more.  Remove heat & serve together with "Nasi Lemak".

Nam Yee Deep Fried Chicken

Ingredients:
Chicken Wings & Drumettes
1 tbsp chopped garlic
1 tbsp chopped ginger
2-4 pcs red bean curd (Nam Yee)
2-4 tbsp red bean curd juice
Cooking oil for deep frying

Method:

1. Mix all the ingredients with chicken pieces & marinate overnight in the refrigerator.
2. Take out the marinated chicken atleast 30 mins before frying.
3. Heat oil in deep-fryer, frying the wing for about 10 mins & drumettes for about 15 mins.  Deep fry until golden reddish color.
4. Dish out onto kitchen paper & serve immediately.

Fried Rice with Shrimp & Egg

Ingredients:
3 cup cooked rice
200g prawn ~ lightly fry & set aside
5 eggs ~ lightly beaten
3 stalk spring onion ~ chopped
Chicken season
Salt to taste

Method:

1. Heat oil in a wok, pour the beaten egg & let it cook for 1 min then add in cooked rice.   Stir the rice well coated with the egg.
2. Then add chicken seasoning & salt to preference taste.  Stir the mixture well.
3. Add cooked prawn & chopped spring onion & mix well.   Serve immediately.

Ham Chim Peng aka Salted Bun

Starter
190ml warm water
120g white granulated sugar
1 tsp dry baker's yeast
100g bread flour

Dough
2 tsp unsalted butter
1 tsp baking soda
1/4 tsp salt
350g bread flour (plus extra for dusting on a work surface)

Filling
1 tbsp Chinese five-spice powder
2 pcs nam yee (fermented red bean curd)
2 tsp salt

Method:
Starter
Pour warm water into a large bowl, stir in the sugar & yeast & let stand for 5 mins or until yeast is bubbly.  Then stir in the flour, cover & set aside at room temperature for 2 hours or until the batter has doubled in volume.

Dough
Stir in the butter, baking soda & salt into the starter.   Gradually work in the flour 1/4 cup at a time to make a soft & slightly sticky dough.  Turn out the dough onto a lightly floured work surface & knead for about 10 mins - working in more flour if necessary.   At the end of kneading, the dough should be smooth, elastic & slightly sticky.

Lightly oil a large bowl & place the dough in the bowl & cover with a plastic wrap.   Set aside for 2-3 hours at room temperature or until the dough is 2-1/2 - 3 times its original volume.  Transfer to a lightly floured work surface & knead for about 1 min.

Roll out the dough into a rectangle about 1/4" thick.  Evenly apply the mashed Nam yee & sprinkle five-spice powder mixture over the rolled-out dough.   Roll the dough from one end to the other lengthwise.   Cover with a kitchen towel & let stand for about 20 mins.

Cut the dough into 1" thick.  Roll out each piece of dough, placing the cut-surface facing down into a disc of about 4" diameter.  For each rolled-out disc, apply a little water on its surface & sprinkle some sesame seeds.   Deep-fry the rolled-out discs, turning over frequently to enhance its puffiness until golden brown.   Serve immediately.

Fish Ball Noodle Soup (2nd Version)

Ingredients:
300g thin rice vermicelli (Mai Fun) or Yellow Noodle
2 packets fish ball (about 20 pcs)
4 cloves garlic ~ minced
2cm ginger ~ minced
1 tbsp black peppercorn seeds
12 cups water
6 tbsp concentrated chicken stock
1 knorr Ikan Bilis
1 tbsp sliced preserved cabbage (Optional)

Garnish:
Bean sprouts
Cabbage/Lettuce ~ sliced thinly
Spring onion ~ finely chopped
Fish Cake ~ sliced thinly
Fried shallots
1/2 tsp sesame oil

Method:

1. In a big pot, heat oil on medium & saute the minced garlic, ginger & Ikan Bilis knorr till smell the aroma.
2. Pour the water, add the black peppercorn, and concentrated chicken stock & bring it to boil.  Then reduce the heat to simmer for about 30 mins or more.
3. After simmering, strain the soup & discard the minced garlic & ginger.   With stock back to simmering in the pot, add fish balls & cook until they are floated to the surface.
4. Divide the noodles into the serving bowls & garnish with cabbage/lettuce, spring onion, fish cake, fried shallots & sesame oil.
5. Then ladle the soup stock over the garnished noodle.   Serve with a sauce of sliced chili padi with light soy sauce at the side.