Durian Egg Tart with Prata

Ingredients:
4-5 instant Prata ~ cut halve (I used SpringHome)

Durian Custard Filling:
150g durian flesh
50g sugar (depend on how sweet is your durian)
3/4 cup milk
1/4 cup whipping cream
3 eggs

Directions:

1. Roll half Prata dough & place into a fluted egg tart pan/mold.  Press the dough to form.  Set aside.
2. In a saucepan, put milk, whipping cream & durian flesh; bring to a boil on medium heat.  Stir till the durian flesh melt away.  Set aside & let it cool.
3. Mix eggs & sugar till sugar dissolves.  Then add into durian mixture & combined together.  Strain the whole custard mixture.
4. Pour the custard filling until it is almost to the rim.
5. Pre-heat the oven at 170 deg C (Fan) & bake for about 20-25 mins until the surface of the tart sets.
6. Leave it to cool down to warm & remove from the pan.

Orange Sunkist Blossom Steamed Cake aka Huat Kueh

Ingredients:
250g self-raising flour
100g sugar
230ml orange Sunkist juice
50g corn oil
1 tsp baking powder

Directions:

1. Mix orange Sunkist juice with sugar.  Stir till the sugar dissolved.
2. Add the corn oil & mix well.
3. Add in the flour into the mixture to smooth batter.
4. Divide the batter into the small cup lined with baking paper.
5. High heat steam for 15-20 mins.

Small bottle of Sunkist Juice (250ml)

Weight each 65g for the plain the rest add an orange food color, 1 tsp in the middle

This is final result

Nasi Beringin

Ingredients:
3 cup Basmathi ~ soak 20 mins, raise & drain.
2 medium onion ~ sliced
1 lemongrass ~ bruised
2 screwpine (pandan leaves) ~ tied knot
1 tsp garam Marsala
1 tbsp Ghee
2 tbsp corn oil/veg. oil
1 tbsp rose water
1/2 can evaporate milk
3 cup water (I used fresh milk)
Yellow color (Optional)
Salt & sugar to taste

Paste/Blend:
2 cloves garlic
1" ginger
1" turmeric

Spices:
1 cinnamon stick
2 star anise
3 cardamon seeds
5 cloves

Directions:

1. Heat the rice cooker with ghee & corn oil.
2. Stir fry the spices, lemongrass & pandan leaves until fragrant.
3. Add the ground ingredients & keep continue to stir-fry till fragrant.
4. Add the garam marsala, milk & water.   Season with salt & sugar to taste.  Then turn on the rice cooker to cook as usual.
5. When rice is half cooked, pour rose water, cover & let the rice fully cooked.
6. Serve with any favorite dishes.

Gulai Ayam

Ingredients:
1 whole chicken ~ cut 12 parts

6 tbsp cooking oil
250ml coconut milk
750ml water
250g potatoes ~ cut halves or quarter
2 carrots ~ cut lengthwise
4 red chilies
1 chicken cube/knorr
Salt & sugar to taste

Paste/Blend:
2 stalks lemongrass
8 shallots
4 cloves garlic
2-1/2" ginger
1-1/2" turmeric
2 tbsp chili paste

Directions:

1. In a wok, heat oil over medium & saute the grounded paste until fragrant.
2. Add chicken & mix well.   Simmer for 5-10 mins.
3. Add coconut milk, water & chicken cubes/knorr.  Stir to mix.
4. Add cut potatoes & carrots, and cook until they are tender.
5. Add chili, season with salt & sugar to taste.  Simmer until the sauce thickens slightly.
6. Serve immediately with steamed white rice or yellow rice.

Creamy French Beans with Prawn & Tofu (Lemak Kacang Buncis Udang & Tofu)

Ingredents:
300g medium fresh prawn ~ shell off, leave the tail intact
1 large red onion ~ sliced
1 green & red chili ~ sliced
2 cloves garlic ~ sliced
250ml coconut cream
2-3 cups water
250g French beans ~ cut diagonally
1 tofu ~ cut cubes
1 Knorr ikan bilis
Salt to taste
Cooking oil
Fried shallots for garnish

Directions:

1. Heat oil in a small pot on medium heat, saute onion, garlic & chilies till soft.
2. Then add water with knorr, let it boil.
3. Low the heat, add coconut cream, prawn, tofu & french beans.
4. Add salt to taste & let it boil till the prawn turns pink.
5. Off the heat & serve immediately with steam rice.

Durian Snowskin Mooncakes

 

Ingredients:
186g snowskin premix + extra for dusting
45g shortening / Crisco
69g water
1/4 tsp "Yellow" Durian flavor paste

Filling:
300g durian flesh meat

Directions:

1. Weight the durian meat each 35g, wrap with plastic cling into a ball & put it in the freezer overnight to harden.
2. Combine snow skin premix & shortening / Crisco using the rubbing in method until it resembles fine breadcrumbs.
3. Add water & durian flavor paste, form a dough.
4. Divide the dough into 12 equal portions.
5. Flatten the dough with your palm & place the "frozen" durian ball in the middle & wrap it up, try your best to seal the seams.
6. Evenly coat the assembly with some snowskin premix & place it in the mold.  Punch out the shape & refrigerate until firm (at least 2 hours before consume).

Red Velvet Chiffon Cake

Recipe call for 20cm

Ingredient (A)
6 egg yolk
34g castor sugar
51g vegetable oil
76g milk
90g cake flour
29g cocoa powder
2 tbsp Neol color

Ingredient (B)
7 egg white
68g castor sugar
8g cornstarch
1/4 tsp salt

Directions:

1. Preheat the oven to 170 C.  Sift the flour & cocoa powder; then mix with a whisk to incorporate plenty of air & set aside.
2. Beat the yolks lightly to break them up & add all the sugar at once.  Mix in low speed until the sugar is incorporated into the yolks.
3. Add the oil & beat it in.  Add the milk & mix it in also.
4. Mix up the flour with a whisk again to incorporate more air then add all the yolk batter.  Mix with a whisk until it is no longer floury & set aside.
5. In another bowl, beat the egg whites lightly with a handheld egg beater, then add all the sugar & beat on high speed until the meringue forms very soft peaks.
6. Add the cornstarch & salt on low speed to incorporate it evenly.  Mix up meringue with a whisk to incorporate any water, which may have seeped out.
7. Put a scoop of the meringue into the batter & mix it in well with a whisk.  Don't worry about the air bubble disappearing.
8. Change to a rubber spatula, add 1/3 of the remaining meringue & fold it into the batter, scooping up from the bottom & turning the bowl.
9. When it's just about mixed, incorporate 1/2 of the remaining meringue in the same way.  Finally, add the batter into the bowl with the rest of the meringue.
10. Pour the batter into the cake tin & bake for about 40-50 mins.

Fried Rice Indian Style

Ingredients:
Cooked rice
1 large red onion ~ sliced
2 cloves garlic ~ sliced
1 green chili ~ sliced diagonally
300g ground beef
2 Hotdog ~ cut abt 2mm
1/4 cabbage ~ cut julienne
2 large eggs
1-2 tbsp sauce mixture (see recipe below)

Directions:

1. Heat oil in a big wok, saute onion, garlic, & green chili till translucent.
2. Add the ground beef & stir till semi-cook.  Then add the hotdog & cabbage.
3. Push all the ingredients aside, add the eggs in & scramble it.  Then stir all the ingredients to corporate
4. Add the cooked rice & mix well.  Then add the sauce mixture & stir well again for about 3 mins.
5. Remove from heat & serve immediately.

Sauce Mixture:

5 tbsp tomato puree

2 tbsp grind chili paste

1 tbsp sugar

1 tsp salt

Direction:

1. Heat oil in a saucepan, add the grind chili paste & saute for about 5-10 mins till the oil surface.
2. Then add the tomato puree & cook for another 5 mins till the water evaporate.
3. Add sugar & salt; continue to stir the mixture well.
4. Cook till the sauce mixture thickening & off the heat.

Chocolate Oreo Truffle Snowskin Mooncake

Ingredients
Chocolate Oreo Truffle recipe click here
Snowskin Mooncake recipe click here

Snowskin Mooncake ~ Varieties

Snowskin mooncake recipe

Green ~ Pandan Paste
Yellow ~ Durian Puree
Brown ~ Chocolate Paste

For Lauren's Classmates (N2)

Easiest Baked Salmon

Ingredients:
1/4 pure maple syrup/honey (Note: NOT pancake syrup!)
1/4 light soy sauce
2-3 cloves garlic ~ minced
12oz fresh / thawed salmon

Directions:

1. Combine the first 3 ingredients in a gallon-size ziplock bag, shake it up & then add the salmon.
2. Marinate in the refrigerator for an hour, turning after half an hour.
3. Pour the salmon & the marinade into a baking dish & bake in a 350 deg C oven, covered with foil for 15 mins.  The salmon is done when it flakes easily at the thickest part.

Rainbow Snowskin Mooncake

Make 12 small

Ingredients:
186g Snow skin Premix + extra for dusting
45g shortening
69g water
1/4 tsp pandan flavor (your choice)
300g pandan lotus paste (your choice)
1 tbsp melon seeds ~ lightly toasted (Optional)
Rainbow food coloring

Directions:

1. Combine snow skin premix & shortening using the rubbing in method until it resembles fine breadcrumbs.
2. Add water & pandan flavor, form a dough.
3. Add toasted melon seeds into the lotus paste & divide into balls of 35g each.
4. Divide the dough into 6 equal portions & color using liquid food coloring.
   
5. Divide each colored ball into 2 equal portions.  Place one portion in the center of a template drawn on the reverse side of a baking sheet.  (Template circle about 10cm in dia & divided into 6 equal segments).  Flatten the ball of dough & use a butter knife to cut into the six segments as marked out by the template.  Repeat for all colored balls.
   
6. Assemble the cut-up pieces on the template in the order of the colors of the rainbow.  Try to make the segments come together at the center of the circle to get a nice pinwheel effect.  Flatten the pieces with a small rolling pin or your palm.
   
7. Place a ball of lotus paste in the middle & wrap it up, trying your best to seal the seams.  Don't worry if the individual pcs seem to want to come apart.  They will stick nicely in the mold.
   
8. Evenly coat the assembly with some snowskin premix & place it in the mold.  Punch out the shape & refrigerate until firm. (at least 2 hours)