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