Oreo Cookies Choux Cream Puff

Cookie Dough

35g unsalted butter

25g sugar

35g cake flour

3g black cocoa powder

Choux Pastry

30g unsalted salt

1g salt

35ml water

35ml milk

40g cake flour

7g black cocoa powder

75g egg

Filling

300g whipped cream

30g sugar

30g crushed oreo w/o cream

Directions/Instructions:

1. Cream the butter and sugar in a bowl to prepare the cookie dough. Then, sieve in the cake flour and black cocoa powder. Mix the mixture until combined.
2. Place the dough between two sheets of parchment paper and roll it to about 2-3mm thick. Refrigerate the cookie dough for 1-2 hours or freeze it for 30-45 minutes.
3. For the choux pastry, sieve the cake flour and black cocoa powder. Bring the milk, water, and butter to a boil in a saucepan. Remove from heat, add the flour all at once, and mix energetically with a wooden spoon or spatula until homogenous.
4. Return the saucepan to low heat and cook, stirring, for 1-2 minutes. Transfer the batter to a large bowl and allow it to cool.
5. Then, add the eggs one at a time, carefully incorporating each into a smooth batter that holds its shape.
6. Fit a pastry bag with a 1cm round tip and pipe the dough into 3cm circles on the parchment.
7. Remove the cookie dough from the freezer and cut 3cm discs using a cookie cutter or a piping tip. Place the discs on top of the choux and press slightly.
8. Preheat the oven to 180 deg C.  Bake the choux for 25-30 mins
9. Prick each with a skewer to release steam and allow to cool on a wire rack.
10. In another large bowl, beat the cream and sugar with an electric mixer until stiff peaks form. Then, add the crushed Oreos and fold them in.
11. Use a piping bag with a small plain tip to pipe the cream into the choux from the bottom. Refrigerate until ready to serve.

Cloud Bread

Ingredients:

3 egg whites

35g sugar

1 tbsp cornstarch

Food coloring ~ Optional

Directions/Instructions:

1. Preheat the oven to 150 deg C (300 F).  In a bowl, whip the egg whites on medium-high until frothy
2. Add sugar, 1 tablespoon at a time, and whip on high until small bubbles start to form.
3. Sift in the cornstarch and continue to whip on high until the egg whites are whipped into a glossy thick meringue that holds a peak for about 5-6 mins.
4. Scoop out the meringue onto a parchment baking sheet and shape it into a fluffy cloud or mound.
5. Bake for 20-25 mins.  The outside will be a light golden brown.  Off the heat, and let it sit in the oven for 30 mins.

Note:

If using flavoring or color into the cloud bread, add it in when adding the cornstarch

Sweet Soy Chicken

Ingredients:

500g chicken ~ cut pieces

1 onion ~ cut ring size

1 tomato ~ cut wedges

2 red/green chili ~ slice diagonally 

1 tbsp chili sauce

4 tbsp sweet soy sauce

2 tbsp cooking oil

Directions/Instructions:

1. Marinade the chicken with lime juice or salt.  Set aside and leave it to rest for about half an hour.
2. Heat 2 tbsp cooking oil in a large skillet over medium-high heat and sear chicken for 4-5 mins on each side.  They should turn golden brown in color on both sides.  Set aside.
3. Then fry the onions in a pan with 4-5 tbsp of cooking oil.  Add the cut tomato and chili, saute for a min.
4. Add the chili sauce, sweet soy sauce and chicken.  Stir until all the meat coated with the sauce.  Let it cook and simmer for about 5-8 mins before turn the heat off.

Ayam Kalio Padang aka Kalio Chicken Padang

Ingredients:

6 thigh chicken

3 bay leaves

2-4 lemongrass ~ bruised

3 sliced galangal

5 kafir lime leaves

1 pce turmeric leaf

1-1/2 tbsp chicken powder

1/2 lime juice

800ml coconut milk

300ml coconut cream

Blended

200g red chili

15g turmeric

20g ginger

100g shallot

40g garlic

1 tbsp light soy sauce

30g sugar

1/2 cup cooking oil

Directions/Instructions:

1. Rinse the chicken, pat dry with a paper towel, and marinate with salt for 15-20 mins.  Then heat oil in a large skillet over medium heat, add chicken pieces to hot oil in a single layer without crowding.  Cook for 8-10 mins per side or until chicken is browned, remove with tongs.  Repeat with remaining chicken pieces.
2. In a large wok, saute the blended ingredient until fragrant.  Then add bay leaves, lemongrass, galangal, lime leaves, turmeric leaf.  Stir the mixture.  
3. Pour in the coconut milk and add the chicken.  Cook until all the spices are absorbed.  Stir until the coconut milk boils.
4. Once boiling, add the chicken powder and lime juice.  Cook until the gravy thickens for about 20-30 mins.
5. Then add in the coconut cream and stir to mix well.  Let it cook for 2-3 mins, then off the heat.
6. Serve with steamed with rice

Homemade Sweet & Sour Sauce

Ingredients:

125ml pineapple juice

80g brown sugar

40ml rice vinegar/apple cider vinegar

1-1/2 tbsp ketchup

1 tbsp soy sauce

Cornstarch slurry: 1-1/2 tbsp + 2 tbsp water

Red food color ~ optional 

Directions/Instructions:

1. Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil.  Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly.  If using red food color, add in and stir to mix well.
2. Let the sauce cool completely and store in an airtight container in the refrigerator for 2-3 weeks.

Black Pepper Chicken (Malay Style)

Ingredients:

1 holland onion ~ cut ring size

1/2 carrots ~ cut diagonal

1/2 green capsicum

1/2 red capsicum

1-2 tsp black ground pepper

1 tbsp oyster sauce

1-2 tbsp sweet soy sauce

1/2 cup cooking oil

1-1/2 tsp cornflour

1/4 cup water

Salt to taste

Marinade

1/2 chicken

1 tbsp oyster sauce

1 tbsp light soy sauce

1 tbsp sweet soy sauce

1 tbsp black ground pepper

Pounded

3 cloves garlic

2 shallots

1" ginger

Directions/Instructions:

1. Marinade the chicken for 1-2 hours or overnight.
2. In a pan, add oil over medium heat.  Fry the marinade chicken semi-cooked.  Set aside the remaining marinade for later use.
3. Scoop some oil out, and saute the pounded ingredients till fragrance.  Then add the cut carrot and let it cook for 2 mins.
4. Add the semi-cooked chicken into the mixture and stir to coat the mixture well.
5. Then pour the remaining marinade sauce, add the black ground pepper, oyster sauce, and sweet soy sauce.  Add 1/2 cup of water and cook for about 5-8 mins over high heat.
6. Add salt to taste and continue to stir and reduce the heat to simmer.  Then add in the cornflour mixture and let it cook for 1-2 mins.
7. Then add in the red and green capsicum.  Cook for another 1 min.  Then add the cut onion ring size and cook another 1 min.  Remove heat and serve with steam white rice.