Condensed Milk Buttercream Frosting

Ingredients:

500g butter

1 can condense milk (380-395g)

1 tsp vanilla

Directions/Instructions:

1. In a bowl of a mixer fitted with a whisk attachment, whip butter until it has tripled in volume and is light and fluffy (about 8 mins).  Scrape the bottom of the bowl a few times.
2. Add the sweetened condensed milk while mixing on medium speed.  Whip for about 8-10 seconds.  Scrape down the bowl and whip.  Do not overmix.

Tip:

If the weather is too humid, 100g shortening and 350g butter.

Gingerbread Cookies

Ingredients:

800g All-Purpose flour

250g unsalted butter

1 cup pack dark brown sugar

2 large eggs

1 cup Molasses/Honey/Corn Syrup

3 tsp ground cinnamon

3 tsp ground ginger

1 tsp ground cloves

1 tsp salt 

Directions/Instructions:

1. In a stand mixer, beat butter and brown sugar till light and fluffy.
2. Then, add the eggs one at a time and beat them to combine.  Add the molasses, honey, or corn syrup to mix thoroughly.
3. At low speed, slowly mix the dry ingredients until combined.  Transfer the dough onto the parchment paper and top with another parchment paper.
4. Then, roll the dough to the thickness (4mm), transfer it to the baking tray, and chill for at least 12 hours or overnight.
5. Remove the chilled cookie dough from the refrigerator and use the gingerbread cookie cutter to cut it into shapes.
6. Place shapes 1 inch apart on prepared baking sheets.  Re-roll dough scraps until all the dough is shaped.  Repeat with the remaining dough.
7. Bake cookies for 9-10 mins at preheat oven to 180 deg C. (Note: if cookie cutters are smaller than 4-inches, bake for about 8 mins.  If larger than 4-inches bake for about 11 mins)
8. Remove from the oven, and use the cake smooth to flatten the top of the cookies while hot.  Allow cookies to cool for 5 minutes on the cookie sheet, then transfer them to the cooling rack to cool completely.  Once completely cool, decorate with Royal icing.

 

Homemade Tahini/Sesame Paste

Ingredients:

1 cup white sesame seeds

2 tbsp grapeseed oil (Canola or Light Olive oil)

Pinch of salt 

Directions/Instructions:

1. In a saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown) 3-5 mins.  Careful as sesame seeds can burn quickly.  Transfer toasted seeds to a baking sheet and cool completely.
2. Add sesame seeds to the bowl of a good processor then process until a crumbly paste form for about 1 min.  Then add 3 tbsp of oil and process for 2-3 mins more.  Stop to scrape the bottom and sides a couple times.  Check the tahini's consistency.  Should be smooth, not gritty, and pourable.
3. Taste the tahini for seasoning then add salt to taste.  Process 5 - 10 sec to mix it in.
4. Store tahini covered in the refrigerator for one month.  May notice it separates over time like natural peanut butter would be.  If happen, give the tahini a good stir before using it.

Sichuan Spicy Wonton

Ingredients:

350g prawn paste

2 tbsp chopped scallion

1 tsp sesame oil

2 tsp soy sauce

2 tsp Shaoxing wine

1/2 tsp salt

1/2 tsp sugar

2 tbsp peanut/canola oil

4 tbsp water

1/4 tsp ground white pepper

36 wonton wrappers

Sauce

3 tbsp light soy sauce

1/2 tsp black vinegar

6 tbsp homemade chili oil

Salt ~ to taste

1 tsp homemade sesame paste (Recipe)

2 tsp sugar

2 cloves garlic ~ finely minced

Garnish

Chopped scallion

Directions/Instructions:

1. Add all the filling ingredients to a bowl and whip everything together by hand for 5 mins or in a food processor for 1 min. 
2. Take a wrapper and add about a teaspoon of filling.  Coat the edges with water/egg wash, fold the wonton in half in a rectangle shape.  Bring together the two outer corners so they overlap slightly, add another drop of water/egg wash, and press to seal.  Place the wontons on a baking sheet or plate lined with parchment paper to prevent sticking.
3. Boil a pot of water for the wontons.  While the water is coming to a boil, make the sauce by mixing all of the ingredients together in a small mixing bowl.  Spicier, add more of the chili peppers and not just the oil from the homemade chili oil.
4. Give the boiling water a good stir and drop the wonton in, being careful not to crowd them.  Continue stirring so it does not stick.  Adjust the heat to achieve a low boil and cook the wonton.  
5. Once the cooked wontons float to the top, use a slotted spoon to drain the water and transfer to a serving bowl.
6. Stir in 1/4 cup of boiling water into the sauce mixture, then pour the sauce over the wontons.  Garnish with chopped scallion and serve!

Homemade Bean Curd Sheet aka Tofu Skin

Ingredients:

2 carton fresh soy milk (No Sugar)

Directions/Instructions:

1. In a wok, add water until 2/3 full.  Turn on the heat to high until the water boil.  Turn the heat to low and keep the water temperature at 60-80 deg C or 140-170 deg F
2. Place the stainless steel plate mold for tofu skin on the surface of the water to keep it floating during the process.
   
3. Carefully add the boiling soy milk to the mold, continue cooking over low heat for about 3-5 mins (Note: Soybean is the main ingredient in Tofu Skin.  To make tofu skin, will need soy milk)
4. A thin film will form on the soy milk surface.  Using a chopstick tap on the film to see if it is thick enough.  When the film is thick enough, run through the tip of a knife between the edge of the film and the mold to detach it from the plate mold.
5. Then gently lift the film by using a chopstick or a long bamboo stick.  The way to lift the tofu skin is very particular.  It must be quick and gentle to avoid breaking the film. (Note: Do not add to much soy milk at once, keep the heat low, otherwise, the soy milk will stick on the bottom of the plate easily)
6. Air dry in the shade for 1-2 hours.  The fresh tofu skin is ready!  The dried tofu skin is very fragile.  Can keep it in a bag for a long time.8-10 mins with high fire.  Serve hot!

Fried Chicken Wings (Chinese Style)

 

Ingredients:

10 pcs chicken wings ~ washed & pat dry

1/8 tsp black pepper

1/4 tsp white pepper

1/4 tsp garlic powder

1-1/2 tsp salt

1/2 tsp sugar

1 tbsp light soy sauce

1 tbsp Shaoxing wine

1 tsp sesame oil

1 egg

1 tbsp cornstarch

2 tbsp all-purpose flour

Oil ~ for frying

Directions/Instructions:

1. Combine chicken wings, black and white pepper, garlic powder, salt, sugar, soy sauce, Shaoxing wine, sesame oil, and egg in a large mixing bowl.  Mix everything until the wings are well-coated.  Next, add the cornstarch and all-purpose flour and mix again until the wings are coated.
2. Let the wings marinate for 2 hours at room temperature or in the refrigerator overnight for best results. (Note: Refrigerate the wings, be sure to let them come to room temperature again before cooking)
3. After marinating, if it looks like there is liquid in the bowl, be sure to mix them thoroughly again.  The wings should be well coated with a thin batter-like coating.  If it still looks too watery, add a bit more cornstarch and flour.
4. Fill a medium pot about 2/3 of the way up with oil and heat it to 180 deg C or 325 deg F.  Fry the wings in small batches for 5 mins and remove to a sheet pan lined with paper towels.  After all the wings are fried, return them in batches to oil and fry again for 3 mins.
5. Drain on paper towels or a cooling rack and serve with hot sauce!

Hokkaido Cheese Tart

Tart Shell

75g unsalted butter ~ soften

2 tbsp granulated sugar

1 egg yolk ~ room temperature

1/2 tsp vanilla extract

1 lemon zest

130g all-purpose flour or Graham Crackers

Filling

350g cream cheese

90g sugar

150g whipped cream

50g fresh milk

1 tsp lemon juice

1 egg yolk ~ to brush

Directions/Instructions:

1. Tart: Add butter and sugar into a bowl and mix them well using a spatula.  Then add in egg yolk, vanilla extract, and lemon zest.  Mix well to combine.
2. Finally adds in the flour and mix just to combine.  Do not over-mix.  Place the dough on a cling film and wrap it.  Place it in the fridge for 1 hour.
3. Remove the dough from the fridge after 1 hour, take some of the dough (about 35g ea), and press it evenly inside a 2.5-inch tart mold.  Cut off the excess dough with a knife and prick the base with a fork.  Repeat until the rest of the dough is finished. (Tip: Place the unbaked shell in a freezer for 10 mins to firm up)
4. Bake in a preheated oven on the lowest rack at 170 deg C or 340 deg F for 15 mins.  Cool completely and then remove the shells from the molds.  Tap the bottom a few times to help to release it.
5. Filling: Use a thick base pot and place it on medium heat.  Add all the filling ingredients except egg yolk, cook until the cheese melted.
6. Continue cooking until the mixture thickens.  Sift into a bowl to discard any lumps.  Cover the bowl with the cling film touching the top surface of the filling and set aside to cool completely.
7. Fill the filling in a piping bag and pipe inside the shells.  Then place the unbaked tarts in the fridge for 1 hour for the filling to firm up.  Then brush the top of the filling with some egg yolk wash. 
8. Then put in the preheated oven and bake the tart for 15 mins until the top is slightly charred.

Note: If you are using graham crackers or disgusted biscuit, immediately shaped on the tart mold, then refrigerate for an hour to harden.

Shrimp Shu Mai Dumpling

Ingredients:

500g prawn ~ peeled, deveined

1/2 tsp salt

1 tbsp oil

Seasoning

1-1/4 tsp sugar

1/4 tsp white pepper

1 tsp cornstarch

1 tbsp Shaoxing wine

1 tbsp light soy sauce

3 tbsp water

1 tsp sesame oil

Others

3 shiitake mushroom ~ soaked & finely chop

1 tsp grated ginger or 1 tsp ginger juice

2 scallion ~ very finely chopped

Wanton wrapper

1/4 carrot ~ finely chop for top decorating

Directions/Instructions:

1. In a bowl mixing the prawn to marinade with salt and oil for 5 mins.  Then finely chop and the ground prawn in one direction for 5 mins until it resembles a fine paste.  Set the mixture aside in the fridge while preparing the rest of the ingredients.
2. Chop the shiitake mushroom, ginger, and scallions.  Add these to a large bowl along with the shrimp paste.  Add the oyster sauce to the bowl and stir the whole thing together in one direction for 5 mins. The filling is ready.
3. Prepare the bamboo steamer with liner, lightly brush with oil.  To assemble the shumai, take a wonton skin and add about 1-1/2 tsp filling to the center.  Lightly squeeze the shape of the shumai.  Add the small prawn and chopped carrot to the top for decoration and place in the steamer.  Space the shumai about 1-inch apart.
4. Steam the shumai for 12 mins over medium to high heat.  Enjoy them while they're hot!

Note:

If using group pork, use 280g and 225g prawn.

Royal Icing without Egg White/Meringue Powder

Ingredients:

1 cup confectioner sugar

2 tsp corn syrup

2 tsp milk or more

1/4 tsp vanilla extract

Directions/Instructions:

1. Pour all ingredients into a medium-sized mixing bowl.  Use a rubber spatula, stir the sugar cooking icing for 1-2 mins until it is smooth and glossy.
2. Once smooth and glossy, mix in a tiny bit of food coloring as desired.  If wanting to use multiple colors, divide the icing into their own bowls before adding the color. (Note: The correct consistency when driving a knife through the center and the "crease" closes up in 15 sec.  If it takes longer than 15 sec, add more water about 1/8 tsp at a time.  If it takes shorter than 15 sec, need to add a little more powdered sugar about 1 tsp at a time) 
3. Spoon the icing into piping bags with #1 or #2 tips.  Or use plastic Ziploc bags and snip off one corner.
4. To decorate, the first outline each cookie with the icing.  Once outlined, fill in the rest of the cookie with the icing and use a toothpick to help spread the icing and fill in any holes or bubbles.
5. Allow the icing to harden for about 12 hours, uncovered.  Do not need to cover the cookies while they're hardening.

Soy Sauce Chicken Noodle/Rice Hong Kong Style

Ingredients:

Hong Kong Egg Noodle

Shiitake mushroom ~ soak with hot water and reserve the liquid

Cai Xin ~ Blenched

1 whole chicken

2 tbsp oil

7 sliced ginger

2 scallions ~ cut 3 parts

4 clove garlic ~ smashed

1 cup rock sugar

2 tsp salt

8 cups water ~ (use the mushroom water)

Spices

1 tbsp black peppercorn

1 bark cinnamon stick

3-star anise

6 cloves

Sauces

1-1/2 cup Chinese rice wine/Shaoxing wine/Chinese rose wine

1-1/2 cup light soy sauce

1-1/4 cup dark soy sauce

Coating

1 tbsp Maltose

1-2 tbsp hot water

1 tsp sesame oil

Directions/Instructions:

1. Remove any feathers and innards from the cavity.  Exfoliate the inside and outside of the chicken with coarse salt to remove the smell.  Then rinse chicken thoroughly and drain dry.  Chop off the chicken feet and fats if any.  Do not remove the head and neck of the chicken as it provides a good grip for dunking the chicken in and out of the boiling sauce.
2. Heat the oil in a narrow tall pot that will just fit the whole chicken which should be totally submerged in the cooking liquid.  Add the ginger, garlic, and spring onion and stir-fry for a min.  Then add the star anise, cinnamon stick, mushrooms, mushroom soaking liquid, wine, light soy sauce, dark soy sauce, sugar, and water.  Bring to a boil.
3. Once the sauce is boiling for about 5 mins, turn the heat to low.  Let the chicken simmer for another 15 mins then turn off the heat but DO NOT open the cover.  Let the chicken continue to stew in the hot sauce for another 60 mins.
4. Remove the chicken and transfer it to the chopping board.  Brush the whole chicken with Maltose coating and let it rest completely.
5. Ladle a small soy sauce mixture on the plate, top with Hong Kong egg noodles, sliced Shiitake mushroom, Cai Xin, and cut soy sauce chicken.  Serve immediately

Note: Freeze the sauce/cooking liquid for use again.  Can also make this recipe with chicken leg quarters and reduce the cooking time accordingly, since it is easier to handle and fast to cook.

Laksa Tau Pok Stuff with Otah-Otah

Ingredients:

2 packet dried Tau Pok

Otah-Otah ~ recipe here

2 tsp chopped garlic

500g Prawn ~ medium size

500ml water

80-100g dried shrimp ~ wash & soak with hot water

250ml oil

750ml coconut milk

Salt to taste

Paste

6 fresh red chili ~ deseed

20 dried red chili ~ deseed

1" galangal

1" fresh turmeric

150g shallots

5 cloves garlic

1 tbsp belacan ~ roasted

2 stalk lemongrass

7 candlenuts

5 stalk laksa leaves

Directions/Instructions:

1. Cut a slit of Tau Pok makes it a pocket then use a piping bag, pipe the otah-otah paste into the tau pok.  Steam the tau pok for about 10-12 mins.  Set aside.
2. Rinse the laksa leaves and remove the leaves from the stalk.  Cut the leaves into very fine strips.  Keep the stalk for the gravy.
3. Place the rempah ingredients and shrimp water into the blender and blend finely.  Transfer to a bowl.  In the same blender, blend the dried shrimp finely and transfer to a bowl.
4. In a wok, heat up 1 tbsp of oil.  Saute the chopped garlic until aromatic.  Then add the prawn heads and shells, fry until aromatic.  While frying, use a spatula to press on heads to extract juices.
5. Add 500ml water and boil for 10 mins.  Sieve stock and discard shells.
6. In a wok, heat up 250ml of oil, then fry rempah for 30 mins over low heat until aromatic.  Then add in the ground dried shrimp, continue to fry until fragrant.  While frying adds in 4 tbsp of coconut milk a little at a time.
7. Then add in the prawn stock and bring to a boil over medium-low heat.  Then transfer to a pot.  Add in the laksa stalks and boil for 20 mins stirring constantly.  Then discard laksa stalks & add salt to taste.
8. Add in the coconut milk and steamed tau pok otah-otah over low heat for another 5 mins.  Stir constantly to prevent the gravy from getting burnt.  Do not cover the pot.

        

A & W Coney Dog

Ingredients:

8 hotdog buns

8 chicken frankfurters ~ cooked

1 large yellow onion ~ finely diced

Cheddar cheese ~ grated

Sauce

500g beef mince

6 tbsp vegetable oil

6 tbsp tomato puree

1 tbsp sugar (adjust taste)

2 tbsp Worchestershire sauce

2 tbsp cumin powder

1 tsp chili powder

1 tsp white pepper powder

2 tsp salt (adjust taste)

1 cup of water

Directions/Instructions:

1. Heat the oil in a pan until smoking then adds in the minced beef and sear until slightly brown.
2. Add all the sauce ingredients and let simmer for approximately 45-60 mins until the meat is soft.
3. Just before serving up frankfurters (steam or poach in boiling water for 10 mins), microwave hotdog buns.
4. Place the hotdog in the warm bun, ladle the meat sauce over the hotdog, and top with diced onions, cheese and serve immediately

Beef Rendang with Egg Roll Wrapper

Ingredients:

1kg Beef ~ cut cubes

500ml coconut milk

110g coconut grated ~ toasted & pound

1 Turmeric leaf ~ sliced

1 Handful Kaffir lime leaves ~ sliced

Salt & sugar to taste

Spice Paste

8 shallots

3 cloves garlic

8 stalk lemongrass

3/4" ginger

3/4" turmeric

1/4" galangal

6 red chilies

5 red chili padi

1-1/2 tbsp coriander powder

1 tbsp aniseed powdered

1 tsp cumin powder

2 tbsp chili paste

Wrapper

200g Plain flour

225ml iced cold water

1 egg

1 tsp salt

Directions/Instructions:

1. Combine the spice paste ingredients in a blender and blend until a smooth paste.
2. Combine the cubed beef, spice paste, and coconut milk in the large wok.  Mix well and bring to boil then simmer until the broth is almost dry and beef tender.
3. Lower heat and stir in the toasted coconut.  Season with salt and sugar.  Add turmeric, kaffir lime leaves and stir well before turning off the fire.
4. In another bowl, whisk together the flour, ice-cold water, egg, and salt until the mixture looks like pancake batter and there are no lumps.
5. Use a skillet, spray cooking spray and use a dessert mold (abt 3cm), scoop about 2 tbsp of the mixture batter on low heat, and cook until lightly brown on the underside and then loosen the edge of the spring roll wrapper with a spatula and quickly flip.  Repeat the process till the egg batter finish.
6. Take one portion of cooked egg & place a portion of cooked rendang in the center.  Gather and seal it with a toothpick.  Repeat the process to finish.

Buchi (Sesame Balls)

Ingredients:

2 cups glutinous rice flour

1/4 cup mashed sweet potato

2/3 cup sugar

2/3 cup HOT water

Filling ~ any desired (Peanut butter/Nutella/Red bean)

Sesame seeds

Oil for frying

Directions/Instructions:

1. Boil/steam sweet potatoes, then mash until smooth.
2. In a mixing bowl, combine glutinous rice flour and mashed sweet potatoes.  Mix well.
3. In a separate bowl, dissolve sugar in HOT water and mix well.  Then add to the flour mixture.  Add a small amount at a time while mixing until getting the right consistency.
4. Scoop a tablespoon of mixture, roll into the palm, flatten, and add-in the filling.  enclose the dough and roll it into a ball.  Make sure it is smooth and no cracks.  Repeat the procedure for the rest of the dough.
5. In another bowl, combine 2 tbsp glutinous rice flour with water to create a watery mixture.  this will help keep the sesame seeds intact in Buchi.
6. Dip each ball in the water mixture then coat with sesame seeds, roll into the palm to make sure the sesame seeds are stick well.
7. Deep-fry until golden brown.  Use low heat.

Hainanese Chicken Style

Ingredients:

1-1.5kg Whole Chicken

3 liters of water (just enough to submerge the whole chicken)

6 slices ginger

2 stalk scallions ~ tie knot

1 Basin Ice cold water

3 tbsp sesame oil

2 tbsp light soy sauce

Directions/Instructions:

1. Remove any feathers and innards from the cavity.  Exfoliate the inside and outside of the chicken with coarse salt to remove the smell.  Then rinse chicken thoroughly and drain dry.
2. Chop off the chicken feet and keep it for boiling soup.  Cut off any fats from the chicken and set them aside for later use.
3. Do not remove the head and neck of the chicken as it provides a good grip for dunking the chicken in and out of the boiling water.
4. Insert the 6 slices of ginger and scallions into the cavity of the chicken.  Use a toothpick to seal up the cavity to prevent the stuffing from falling out during the cooking procedure.
5. Add 3 liters of water to the tall pot and bring to a boil over high heat.  Once boiling, hold the chicken by the neck and dunk the whole chicken in and out of the boiling water 5 times.  On the final dunk, finally, immerse the whole chicken into the water and cover the pot.
6. Once the water is boiling (about 5 mins), turn the heat to low.  Let the chicken simmer for another 15 mins then turn off the heat but do NOT open the cover.  Let the chicken continue to stew in the hot water for another 40-45 mins.
7. Meanwhile, prepare a large basin of ice water.  Once the chicken is cooked, use a pair of chopsticks to lift it out of the pot from under the wings then plunge it into the ice water for about 20 mins.
8. Remove the chicken and transfer it to a plate.  Rub the whole chicken with sesame oil and light soy sauce.

Chicken Bread Cone Samosa

Ingredients (A):

1 breast chicken

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp soy sauce

1/2 tsp garlic paste

1 tsp ginger paste

2-1/2 cup water

Filling

2 tbsp butter

1 yellow onion ~ chopped

1 tsp garlic paste

1 tsp ginger paste

1 red chili ~ sliced

1 tsp cumin powder

2 tbsp tomato ketchup

Coriander leaves ~ chopped

Salt to taste

Others

6-8 White bread

1 egg

1 tbsp milk

Salt & pepper

Directions/Instructions:

1. In a pot add all the ingredient (A) and bring to boil.  Then simmer for 30 mins or till the broth almost gone.
2. Once it cools, shredded the chicken and set aside.
3. In a saucepan on medium heat the butter, saute the chopped onion for a few seconds.  Then add in the garlic paste and ginger paste.  Continue to stir till the onion turn soft.
4. Then add sliced chili and keep stirring till all combine.  Add the cumin powder and tomato ketchup.  Continue to stir for about 2 mins.
5. Add the shredded chicken and stir well to combine for about 2 mins.  Add salt and coriander leaves.  Keep stir for another 2 mins.  Remove from the heat and let it cool completely.
6. Cut the crust off bread and roll each slice flat with a rolling pin.  Brush one side with egg white and seal in the shape of a cone.
7. Spoon a small amount of cooled filling and brush the top with egg white and fold the top to seal.
8. Dip each bread cone in egg mixture then coat it with bread crumbs.  Set aside.
9. In a cooking pan, bring enough cooking oil to 170 deg C.  Deep fry each bread for 2 mins on both sides or until the bread cone turn golden.  Remove from the oil and drain.
10. Serve immediately with your favorite dipping sauce.

Bread Apple Pie Pocket

Ingredients:

10-12 pcs white bread

1 egg wash

2 tbsp butter

Filling

2 red apple

2 tbsp brown sugar

1 tbsp honey

1 tsp cinnamon powder 

Directions/Instructions:

1. Preheat oven to 180 deg C.
2. In a medium pan over medium heat, melt butter.  Add cut apple, brown sugar, and honey.  Mix the mixture until evenly coated.  Continue to cook, stirring occasionally until apples are slightly softened.  Add in the cinnamon powder and mix well.  Cook until apples and liquid has thickened.  Remove from heat and let apples cool completely.
3. Cut the crust off bread and roll each slice flat with a rolling pin.  Brush all the side with egg wash, cut a small 5-slits one side to vent steam, and spoon a small amount of cooled filling onto the other side.  Fold bread to form a rectangular and pinch edges together with a fork.
4. Line a baking sheet with parchment paper.  Arrange pockets.  Brush the tops of the pockets with egg wash.  Sprinkle sugar on top.
5. Bake until bread is a nice golden brown (approximately 10-15 mins).  Serve warm

Shredded Chicken Hor Fun aka Kai See Hor Fun (Ipoh)

Ingredient

2 packets Hor Fun

Chives ~ cut lengthwise

300g Tiger prawns

Ingredient (A) - Broth

1 pcs kampung old chicken ~ remove skin, fat and wash

2-3 chicken bone ~ remove fat and wish

700g beef marrow bone

6-liter water

Ingredient (B) - Hor Fun Broth

300g prawns head & shell

1 cup cooking oil

1 pcs sugarcane stick ~ cut quarter length

30g rock sugar

1 tsp salt

Seasoning per bowl

1 tbsp soy sauce

1 tsp shallot oil

1 tsp prawn oil

1 tsp fried shallot

1 tsp chopped spring onion

Directions/Instructions:

1. Cook all ingredients (A) with high heat for 15 mins then switch to low heat and cook for 2 hours or more till the broth turns milky.
2. Heat the wok with cooking oil, add in prawn head and shell.  Fry it on medium heat until it turns golden brown.  Off the heat, drain the prawn oil, and set aside.
3. Insert the fried prawn head and shell into a strainer bag, tie it tightly.  Then add it into the broth soup together with sugarcane.  Boil on high heat for 15 mins, then reduce to low heat and cook for 30 mins.  Add in salt, rock sugar to season.  Hor fun broth is done!
4. Assemble: Blanch hor fun and put in a bowl.  Add in 1 tsp shallot oil, 1 tbsp soy, chives, shredded chicken, and prawn.  Pour in the broth.  Add in fried shallot, chopped spring onion, 1 tsp prawn oil, and a dash of white pepper.

Note:  Blessed to have Chef Eric from Ipoh Ipoh Kafe sharing his ingredients and tips!

Har Gow aka Crystal Dumpling

Ingredients:

150g shrimp ~ chopped finely

24 shrimp ~ cut halves

1-1/2 tsp salt

2 tsp sugar

1-1/2 tsp sesame oil

1/8 tsp white pepper

1 tsp cornstarch

Dough (24 wrappers)

120g wheat starch

40g potato starch

160ml boiling hot water (plus 10ml for adjusting)

20ml vegetable oil/shortening

Directions/Instructions:

1. In a bowl, add all the ingredients and let it rest for 30 mins.
2. Mix the two flours and add around 160ml-170ml (in dryer climate) boiling hot water.  Use a chopstick/spatula to stir in the water.  Mix well and cover with a lid and set aside for 5-10 mins.
3. Add 20ml vegetable oil/shortening.  Deal with the dough when it is still warm.  Knead everything together to form a ball.  The dough should be not too soft.  It should be quite firm, similar to common dumpling dough.  If the dough is too soft, it is hard to keep the shape after steaming and the skin lots its tenacity.
4. Re-knead on cutting board until smooth on the surface.  Cover with a wet cloth and set aside for another 10 mins.
5. Divide 24 Har Gow out of the wrapper dough.  Brush a thin layer of oil on a wide slicing knife.  Shape the dough to a round disc about 10cm in diameter.  If you do not want to use a knife, try a rolling pin after flat it with a knife.  Be gent and do not break the wrapper.  Gently separate it from the board with the knife.  Take around 1 tablespoon of filling + 1 pcs cut shrimp in the center and assemble the Har Gow and pleat one side to seal.
6. Bring water to a boil on the stove.  Brush some oil on the lined paper (so the dumpling will not stick to the paper) and place them in a steamer and steam the dumplings for 8-10 mins with high fire.  Serve hot!

Spicy Korean Chicken Stew (Dak Dori Tang)

Ingredients:

1kg Chicken drumsticks

2 potatoes ~ cut med pcs

1 carrot ~ cut med pcs

1 yellow onion ~ cut med pcs

3 green chilies ~ sliced

1 stalk green onion ~ sliced

Sauce

3 cloves garlic ~ mashed

2 tbsp sugar

2 tsp salt

4 tbsp soy sauce

2 tbsp rice wine

2 tbsp sesame oil

2 tbsp honey

2 tbsp Korean chili paste

600ml water

Directions/Instructions:

1. On medium-high heat, boil some water in a medium-sized pot.  Once boiling, parboil the chicken for 1 min.  Drain the water.
2. In a saucepan, charred the chicken till light brown.  Then put the charred chicken in a clay pot, add the sauce mixture and water.  Bring to boil over medium-high heat for about 10 mins, covered.
3. Then add the potatoes and carrots.  Bring to boil for a further 7 mins, covered.  Reduced the heat to medium and stir gently to change the position of the chicken and the vegetables.  Simmer for a further 15 mins.
4. Add the onion and chili and cook for another 2 mins.  Then sprinkle the chopped spring onion on the top.  Serve immediately with cooked rice.

Basic Steamed Bun

Ingredients:

225g AP Flour/Plain Flour

75g Wheat starch

4g yeast

30g fine sugar

10g vegetable oil

160g cold full milk

1/2 tbsp milk to rub onto the bun

Directions/Instructions

1. In the bowl of an electric stand mixer, add all the ingredients.  Fit the mixer with the dough hook and on low speed for 2 mins.  After 2 mins, increase to high speed and continue to beat for 6 mins.  The dough should be smooth.
2. Cover the bowl with cling wrap and let it sit at room temperature for half an hour.  Divide the dough (50g ea).  Using palms knead each part of the dough making sure all the cracks remain at the bottom and have a smooth top.
3. Place each of the buns on a piece of parchment paper.  With your finger lightly rub some milk onto the top of each bun and let it sit for another half an hour.  Cover the buns to avoid it from drying.
4. Steam for 3 mins on high flame and reduce to medium for the next 15 mins.  Once done, do not open the lid for 10 mins.  Once 10 mins completely remove the buns and enjoy them.

Garlic Crispy Lemon Chicken Wings

Ingredients:

10 Chicken Wings/Drumlett

1 tbsp butter

2 tbsp mashed garlic

1 sprig Dried Rosemary

Marinade

1/4 tsp salt

1 tsp garlic powder

1 tsp garlic salt

1/4 tsp black pepper

1/4 tsp white pepper

1 tbsp White wine

1 large egg

2 tbsp custard powder

1/4 cup cornstarch

1/2 cup cooking oil

Sauce

1 lemon ~ juice

1/2 tsp salt

2 tbsp sugar

1 tbsp white vinegar

1/2 tbsp custard powder

2 tbsp honey

1/4 cup soda water

Directions/Instructions:

1. In a large bowl, add all the marinade ingredients and marinate the chicken wings/drumette.  Mix well and marinate for 15-20 mins.
2. In another bowl, prepare the sauce and set aside.
3. Heat wok over medium heat at 150 deg C and deep fry the chicken wings for 2-3 mins until light golden brown.  Dish out.
4. On the heat on high at 170-180 deg C and re-fry for 1 min when the temperature rises again so that the wings are crisp on the outside and tender on the inside.  Drain on kitchen paper towel.
5. In a saucepan, heat butter and add half mashed garlic.  When garlic is cooked add the rest of the mashed garlic and pour the prepared sauce.  Stir well and bring to boil the sauce over medium-low heat until it thickens.
6. Pour the fried chicken wing into the thickened sauce.  Mix and coated well.  Sprinkle a little rosemary to finished.  Enjoy!

Xiao Long Bao (Chinese Soup Dumpling)

Chicken stock Jelly

500g chicken bone/feets

2" ginger ~ sliced

3 stalk scallion ~ cut halves

2 tbsp chicken powder

2 tbsp Shaoxing wine

1.5 Litre water

5g gelatin powder

60ml cold water

Filling

250g minced chicken/pork

250g prawn ~ minced

20g ginger ~ minced

1/2 tbsp light soy sauce

1/2 tbsp dark soy sauce

2 tbsp sesame oil

1/2 tsp salt

1/2 tsp pepper

1/2 tsp sugar

2 tbsp cornstarch

Chicken jelly

Wrapper

180g AP Flour

100ml hot water

Dipping Sauce

Red rice vinegar or black rice vinegar

Ginger ~ julienned

Directions/Instructions:

1. Jelly: Blanch chicken bones/feet in boiling water to remove impurities.  Discard water, then add spring onion, ginger, chicken stock concentrate, Shaoxing wine, and water.  Bring the stock to a boil and then simmer for at least 30 mins for the flavor of the chicken bones/feet to infuse into the stock.  Used only 500ml stock.
2. Add gelatin to ice-cold water and mix well.  Allow gelatin to bloom and add the bloomed gelatin into the hot stock (40 deg C) and whisk until gelatin fully dissolves.
3. Pour the stock into a container and chill for at least 6 hours or until fully set or in a rush, can put the container in the freezer which takes around 2-3 hours instead.
4. Filling: In a mixing bowl, add all the filling ingredients & mix well.  Remove the chicken stock jelly from the chiller and cut it into small pieces.  Add the chicken stock jelly to the meat mixture and mix well (Jelly can melt at room temperature, keep the filling in the chiller when not in use)
5. Wrapper: In a mixing bowl, combine plain flour and hot water (just boiled) together and knead to form a dough.  Knead for at least 5 mins, then cling wrap the dough and let it rest for at least 30 mins so that the gluten can relax.
6. After resting, cut the dough into half and roll both halves into a long log.  Cut the log into small pieces (5g ea).  Use a rolling pin to roll out the ball into a flat, thin wrapper.  Should be around 6.5cm in dia.  Fill each wrapper with 16g of the filling.  Fold the xiao long bao by pleating & lightly pulling the edges repeatedly.  Pleated should have 18-20 folds.
7. Steamed: Line a bamboo steamer with parchment paper or a steaming cloth and place the xiao long bao into the steamer.  Bring a pot of water to a boil, then steam the xiao long bao for about 4-5 mins.
8. Remove bamboo steamer from the pot and make a small bite in the xiao long bao to release the soup onto a spoon.  Dip the xiao long bao in a saucer of black vinegar & julienned ginger.  Enjoy!