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!

Thai Style Stuffed Chicken Wings

Ingredients:

9 pcs chicken wing

Filling

250g minced chicken/pork

150g prawns ~ roughly chopped

3-4 water chestnut ~ chopped finely

2 cloves garlic ~ minced

1 cilantro root ~ minced

1 tbsp egg

1 tsp sugar

1 tsp salt

1 tsp cooking/sesame oil

1 tsp cornstarch

1/4 tsp pepper

Marinate

2 tbsp oyster sauce

2 tbsp honey

1 tsp cooking wine

1/4 tsp sesame oil

Directions/Instructions:

1. Debone the chicken wings and set aside.
2. Add all the filling ingredients for the stuffing in a bowl and mix well.
3. Stuff the mixture into the deboned chicken wing.
4. Combine the marinade ingredients and pour it over the stuffed chicken wings.  Marinate for about 4 hours or overnight.
5. Before cooking, bring the wings back to room temperature.  Drain the marinade into a saucepot, bring to boil, and set aside to use as a glaze.  Alternatively, make a new batch of glaze.
6. Steam the stuffed wings for 10-12 mins.  Drain and pat dry, deep fry in very hot oil till golden brown and crispy.
7. Serve warm on its own or with Thai Sweet Chilli Sauce.

Air-Fry:

Place the wings inside the air-fryer, glaze on one side, air-fry for 6-8 mins at 160 deg C.  turn over, glaze again, air-fry for 2-3mins then turn up the heat to 180 deg C for another 3-5 mins, glazing and turning as necessary till wings are golden brown.

Crispy Shrimp Tempura

Ingredients:

250g Tiger prawns

4 cup Bread crumbs

Oil for frying

Batter:

4 egg whites

1 tbsp Plain flour

1 tbsp Cornstarch/Cornflour

Marinade

1 tbsp Chinese cooking wine

1 tsp white pepper

1 tsp salt 

Directions/Instructions:

1. Beat egg whites until fluffy.  Then add the plain flour and cornstarch.  Mix well and set aside.
2. Cut the shrimp along the edge of the back with a knife.  Score both sides with 1 cut lengthwise and a couple of cuts crosswise.  The goal is to break the tendons to prevent the shrimp from rolling up when they are fried.
3. Seasoning the shrimp and mix well, set aside for 15 mins.
4. Coat each seasoned shrimp with the egg white batter completely.  Then coat a layer of bread crumbs.  Set aside.
5. In a cooking pan, bring enough cooking oil to 40-50 deg C or 100-130 deg F (the oil temperature should not be higher than this).  Add the shrimp and gently stir.  Slowly bring the oil temperature to 100-130 deg C in about 5-6 mins until the shrimps appear golden.  Remove from the oil and drain.

Note:

Oil temperature cannot be too high 100-130 deg F or 40-50 deg C when adding the shrimps in.  Slowly bring up the temperature to 100-130 deg C while frying in about 5-6 mins.

Rice Paper Crackers

Ingredients:

1 packet of Rice Paper ~ cut into bite-size

Oil for frying

Dipping 

Thai Sweet Chilli Sauce

Chocolate Sauce

Directions/Instructions:

1. Heat oil in a saucepan at 160 deg C.  Fry the cut bite-size rice paper for a sec.  Drain on kitchen paper towel.
2. Serve immediately with the dipping sauce of your choice.

Banana Pancake Mix Donut

Ingredients:

130g Ripe Banana (with skin) ~ mashed

1 egg ~ light beaten

180g Pancake Mix

1 tsp baking powder

Directions/Instructions:

1. In a bowl, add the egg & mix with a whisk, then add the dry ingredients & mix until a smooth batter.
2. Then add mashed banana & mix well.
3. Heat the oil (160 deg C) & use an ice-cream scoop the dough into the hot oil.  Fry the donut till golden color.  Then sprinkle with granulated sugar while still hot.

Apple Bread

Dough:

500g AP Flour

8g sugar

5g yeast

10g butter ~ melted

220ml water

Filling

2 apples ~ diced

50ml water

50g brown sugar

Directions/Instructions:

1. Add the dough ingredients to the bread machine & set it to the dough cycle/mode.  Let it do the work from there.
2. Once complete, spray a bowl with cooking spray & drop the dough inside.  Cover the bowl & let it rise for an hour in a warm place.
3. In a large skillet over medium heat, melt butter.  Stir in apple diced, sugar & water.  Cook & stir often until apples have softened & mixture is jammy about 10 mins.  Let it cool completely.
4. Divide the dough into 8 portions.  Roll into a disc shape.  Add 1 tbsp cooked apple diced in the middle of the dough.  Pinch the edges into a ball shape & press lightly into a flat disc, let it rise 20 mins.
5. Oil the pan & pan-fried the dough & cover for 2 mins on both sides till golden brown.  Pan-fried the side of the dough too.

Calzones Pizza Skull

Dough

250ml water

1 tbsp Olive oil

250g AP flour

1-1/2 tsp salt

1 tsp sugar

1 tsp instant yeast

Filling

Pizza sauce

Pepperoni

Mozzarella cheese

Directions/Instructions:

1. Spray a skull baking tin with cooking spray.
2. Roll out the pizza dough until it is about 1/2 cm thick, then cut into rectangles.
3. Working with one rectangle of dough at a time, drape it into the baking tin and fill with your desired fillings.
4. Fold the edges of the dough together and pinch to seal closed
5. In a small bowl, beat the egg and water, then brush onto the surface of the dough.
6. Place the baking tin in the fridge for 30 mins, then bake at 190 deg C (375F) for about 18-20 mins until the crust is golden brown.
7. Remove from the pan and enjoy!