White Bread (Basic Bread)

Ingredients (500g loaf)
1 egg
water (egg + water = 245ml)
1 tbsp vegetable oil
350g bread flour
1 tsp salt
2 tsp sugar
1 tsp instant yeast

Direction:

• Add the ingredients to the BM machine in the order listed in the above recipe.  Use programmed 1

1kg loaf:

2 egg

water (eggs + water = 380ml)

1-1/2 tbsp vegetable oil

600g bread flour

1-1/2 tsp salt

4 tsp sugar

1-1/2 tsp instant yeast

Cantonese Claypot Rice

Ingredients:
1 packet Cantonese Claypot Rice Spice Paste
3 cup rice
3 water (depend the type of rice)
1 pair Chinese Chicken Sausage
2-3 drumstick ~ cut into bite-sized
Mushrooms
Chopped coriander/sliced spring onion ~ garnish
2 tbsp vegetable oil
1 tbsp dark soy sauce

Marinate Chicken:
1 tbsp sweet soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1 tbsp light soy sauce
1/2 tsp white pepper
1-1/2 tbsp rice wine

Directions:

1. Heat oil in non-stick wok on medium heat.  Add marinate chicken, mushrooms & sausages.  Stir-fry for 3-4 mins.
2. Add rice, spice paste & soy sauce.  Stir-fry for another 2 mins.
3. Transfer to a rice cooker & set for cooking.  Serve in hot claypot.

Pandan Chiffon Cake (Cooked Dough Method)

Ingredient (A):
70g Coconut milk
40g Pandan juice (Blend fresh screwpine leaves & chill in the fridge overnight.  Take the juice from the bottom as the thickest & most fragrant)
50g butter
1/8 tsp pandan paste (Optional)
90g cake flour
5 egg yolks

Ingredient (B):
5 egg whites
80g castor sugar
1/4 tsp cream tartar

Directions:

1. Preheat oven at 170 deg C.
2. In a saucepan, heat the coconut milk, butter & pandan juice together till butter melted.   Add the coconut mixture in sifted flour & mix well.  Follow by egg yolks slowly & mix well & set aside.
3. Whisk egg whites & cream tartar till foamy & add in sugar whisk till stiff.  Add 1/3 meringue into the cooked dough & fold well.
4. Pour mixture back to the balance meringue & fold well till the mixture is well mixed.  Then pour into a 21cm chiffon mold.
5. Bake at 170 deg C for the 1st 10mins, then use 150 deg C for 35 mins.  Invert the cake to cool, unmould when completely cooled.

(Tip: Fold fast when the dough is still warmed)

Pulut Panggang aka Glutinous Rice Roll

Ingredients:
300g glutinous rice
50ml thick coconut milk
1 tsp salt
2 banana leaves (12x15cm)

Filling:
75g dried shrimp ~ soaked & chopped
200g grated coconut ~ toasted till golden brown
*20 dried chilies ~ soaked
*2 lemongrass
*2-3cm fresh turmeric
*10 shallots
*5 cloves garlic
1 tsp salt
2 tbsp sugar
10 tbsp water

Directions:

1. Rinse glutinous rice & soak in water for 1 hour.  Steam for 30 mins.
2. Mix coconut milk with salt & add to steamed glutinous rice gradually.  Set aside to cool.
3. Toasted the grated coconut in a dry pan till fragrant & sets aside.
4. Heat 5 tbsp cooking oil & saute the blended paste till fragrant.   Add chopped dried shrimp, toasted coconut, salt, sugar & water.  Stir till fairly dry then divide into 14 portions.
5. Rinse banana leaves & toast them in a dry pan till soft.
6. Spread glutinous rice on banana leaves, add filling & roll into a long log, secure both ends with toothpicks.
7. Coat frying pan with some oil & grill the wrapped rice rolls over low heat till fragrant.

Note: (*) put all in the blender & blend into a smooth paste.

Nasi Goreng Kampung Pedas aka Spicy Fried Rice Village Style

Ingredients:
Cooked rice (4 cups)
1 large onion
6 cloves garlic
2 tbsp dried shrimp ~ soak
1 red chili
1 green chili
6 bird's eye chilies
1 cube ikan bilis knorr
2 eggs ~ lightly beaten
Salt to taste
Cooking oil ~ for frying

Side Dish:
Lettuce
Fried anchovies
Sliced cucumbers
Sliced tomatoes
Sunny sideup egg

Directions:

1. In a mortar, add the onion, garlic, dried shrimp & all the chilies.  Pound roughly & set aside.
2. In a wok, add oil on the medium heat.  Saute the pounded paste till fragrant.
3. Add in the cube of knorr & cooked rice.  Mixed all the ingredients till combined.  Add the salt to taste, if necessary.
4. Make a "well" in the middle of the rice, add the beaten eggs & cook for a mins or 2.  Then mix the rice & eggs together till well combine.  Off the heat.
5. Serve the fried rice, with side dishes.

Apple Rose Tarts

Ingredients:
1 cup cake flour
1 red apple
2 tbsp sugar
1 tbsp honey
3 tbsp water
57g butter

Directions:

1. Cut apple into half & cut out the apple core.  Then slice the apple thinly.
2. Put all apple slices into a pot, add sugar, honey & water.  Slow cook for 3-5 mins.
3. Take out the apple slices, set aside & keep the apple liquid.
4. In a big bowl, add flour, butter & 3 tbsp apple liquid.  Mix then well until it becomes dough.
5. Cut the dough into halves & roll the dough.  Cut it into strips about 1".  Put the apple slices, about 5-6 slices, on the dough & roll it into rose shape.  Then place the dough rose on a cupcake liner/mould.
6. Pre-heat the oven @ 180 deg C & bake for about 15-18 mins.  
7. Remove from the oven, brush honey on the top of apple roses, sprinkle icing sugar & cinnamon.

Claypot Crab Bee Hoon

Ingredients:
2lb crabs ~ cleaned & cut into halves
6oz Bee Hoon
4 tbsp melted unsalted butter
6-8 slices peeled ginger
1 cup chicken broth
2 cups water
1/2 cup evaporated milk
5 baby bok choy (Optional) ~ cut lengthwise into halves
1 tbsp rice wine
1/2 tbsp fish sauce
3 dashes white pepper
1 stalk scallion ~ cut into 1" lengths

Directions:

1. Boil the water & blench the noodles.  Rinse the noodles with cold running water to remove the starch of the noodles.  Drain the noodles & set aside.
2. In a large wok, add the butter & saute the ginger.  Add the chicken broth & water & bring it to boil.  Add evaporated milk & follow by the crab.  Cook for a few mins until the crab turns red & cooked.
3. Add the baby bok choy (optional), rice wine, fish sauce, white pepper, scallion & the noodles.  Bring it to a quick boil & serve immediately.

Note: Add 2 more tbsp of evaporated milk if like crab bee hoon creamier.

White Coffee Huat Kueh (Steamed)

Ingredients:
200g Self-raising flour
125g sugar
200ml water
2 packet 3-in-1 coffee

Directions:

1. Prepare a paper cup into a muffin mold & set aside.
2. Get ready the steamer & be sure the water is boiling.
3. Mixed all the ingredients together.  Then pour into the muffin & steamed for about 25 mins under high flame.

Homemade Fishcake

Ingredients:
500g Mackerel meat aka Ikan Tenggiri
3 tsp cornflour
1/4 tsp salt
1/4 tsp Ajinomoto (option)
1 tsp ground white pepper
1 cup iced cold water

Directions:

1. Put mackerel meat into the food processor & process until a smooth paste.
2. Then add little by little iced cold water, salt & pepper.  Blend them together till combine.  (Note: can add MSG if want to)
3. Then add cornflour & blend well to combine again.
4. Prepare the steamer pot & preheat square pan in the steam (lined with aluminum & coat will oil).  Put the smooth paste in the lined pan, press the paste to smoother the surface & apply oil on the top of the paste.
5. Steam the fish paste for 15 mins or till cook.
6. Remove the pan & reverted.  Cut the cooked fish paste into a rectangle shape.
7. Heat oil in the wok-fried the cut fishcake for 2 mins or it turns yellowish.  Drain on kitchen paper towel.  Store the fishcake in the freeze for future use.

Crispy Pork/Chicken Floss

Ingredients:
500g Pork/Chicken (Pork ~ sirloin / Chicken ~ breast)
1 apple ~ sliced (Optional)
3 sliced ginger
Some spring onions
Enough water to cover meat

Seasoning:
2 tbsp fish sauce
2 tbsp light soy sauce
6 tbsp brown sugar
Pinch of pepper

Directions:

1. Cut the pork/chicken into big cubes.
2. Cook the meat with all the ingredients for 45 mins.  (Note: Liquid can use as broth)
3. Take out the cooked meat & cool down for 30 mins.
4. Put the meat into a zip-lock bag & roll it with a roller.  This is to break the meat into flake.  Alternative is use a fork to break the meat to flake.
5. Mix the seasoning together till sugar had dissolved in a small bowl.  Then pour the mixture together with the flake meat.
6. Start to stir fry the flakes using a wok under medium low for 20 mins.
7. Blend the meat using blender, this is to break the meat into thinner stripes.   Continue to stir fry the blended floss in a wok for another 20 mins or till the floss turn golden brown & dry.  Keep a look out on fire.
8. Once done, let it cool down & store the floss in an air tight container.