Char Siew Wanton Noodle (Chicken)

Ingredients:
1 packet of wanton noodles.
Char Siew ~ sliced (click here for recipe)
Wanton Soup (click here for recipe)
Baby Chye Sim/Kai Lan ~ blanched
Chicken stock

Sauce for noodles (make 1):
2 tsp sweet soy sauce
1 tsp light soy sauce
1 tsp oyster sauce
1/2 tsp sesame oil
1 tsp ketchup
1-2 tbsp chicken stock/broth

Directions:

1. Prepare the sauce on the serving dish & simply place the noodle on top.
2. Assemble the wanton noodles with sliced char siew, blanched vegetables, a couple of wantons & a bowl of wanton soup.  Serve immediately.

Wanton Soup

Ingredients:
250g minced chicken
250g prawn minced

2-1/2 tbsp chopped spring onions

1 tbsp grated ginger
1 tbsp light soy sauce
2 tbsp Shao xing wine or Chinese Cooking wine
2 tbsp sesame oil

1/4 tsp ground white pepper 
1/2 tsp salt

1 packet wanton wrapper

Directions:

1. Put all the ingredients for wanton into a mixing bowl except the wrapper.   Mix well.
2. Place 1 tsp of meat filling on wanton wrapper.  Dip finger into water & apply around the bottom edge.  Fold in half again lengthwise & pinch the ends together to shape like "Gold Ingots".  Continue until done.
3. Cook the wanton in a boiling pot of chicken broth/stock.
4. Laddle the wanton into the bowl & sprinkle with some chopped spring onion & serve.
5. To store it for later use, freeze it on tray for an 1 hour then transfer into ziplock bag for storage in freezer.

Homemade Chicken Char Siew

Ingredients:
Chicken thigh ~ boneless
5 cloves garlic ~ minced
5-6 tbsp Char Siew Sauce (I used Lee Kum Kee)
Few drops red food color (Optional)

Direction:

1. Remove the chicken skin.  Marinate the chicken for 2 hours or overnight.
2. Place the rack in the center of the oven with a tray lined with aluminum foil at the bottom so that the drips will collect on the tray.
3. Grill/Roast the chicken on a rack in the preheated oven @ 220 deg C for about 40 mins or until done.  Need to frequently glaze the chicken with the glazing mixture & keep turning over every 10-15 mins.
4. Once done, transfer the drips collected on the tray into a saucepan & heat it up on the stove.   Add some rice wine & stir until it boils through.

Note:

Glazing ~ mix some cooking oil with 1-2 tbsp honey or Molasses with rice wine.

Banoffee Cupcake with Caramel Frosting

Ingredients:
140g butter
200g brown sugar
3 eggs
350g bananas ~ mashed (3 small bananas)
4 tbsp natural yoghurt / 1/4 cup buttermilk
1 tbsp cinnamon
2-1/2 cup AP flour
1/2 tsp baking powder
1/2 tsp baking soda
Walnuts (Optional)

Directions:

1. Preheat oven to 170 deg.  Line 12-cup muffin tin with liners & set aside.
2. In stand mixer, cream together butter & sugar until light & fluffy.  Beat in the eggs, one at a time, until smooth on each occasions.  Scrape down the sides as needed.
3. Then stir in the mashed bananas & yoghurt till all combined.
4. Slowly add in sifted flour mixture until just combined.  Do not overmix.
5. Divide batter evenly between cupcake tins (weight 70g each).  Bake for 25 mins or until toothpick inserted in the middle of cupcake come out clean.   Allow cupcakes to cool completely before frosting.

Caramel Frosting:

400g confection sugar

200g brown sugar

100g butter

8 tbsp cream/milk

Directions:

1. Heat the butter & brown sugar in a pan until it is bubbling & the sugar is dissolved.
2. Remove from heat, add the cream & icing sugar, beat well.  Allow it to cool to make it into a piping consistency.
3. Place the icing into a piping bag & decorate the cupcake whist the icing is still just warm.  finish with dried banana chips, toffee pieces and/or chocolate strands.

Potato & Chicken/Beef Croquettes with Cheese Filling

Ingredients:
250g chicken/beef minced
3-4 potatoes ~ boil & mashed
1 large onion ~ finely chopped
2 stalk fresh coriander leaves ~ chopped
1/2 cup cornflour/tapioca flour ~ enough to cover the croquettes
2 cup dried panko breadcrumbs
Cooking oil ~ shallow frying

Directions:

1. In a large bowl, add mashed potatoes, chicken/beef minced, chopped onion & coriander, 2 tbsp cornflour, 1 egg (lightly beaten), salt & pepper.  Mix all to combine.
2. Cut cheese into four lengthwise & fold into halves.  Set aside.   Dust hand well with flour, 3-4 tbsp of potatoes mixture flatten in the palm to form a disc.  Place 1 halve folded cheese in center & roll to enclose forming a ball shape.  Repeat with remaining potatoes mixtures.
3. Place breadcrumbs in a shallow dish.  Lightly beat the remaining egg in a bowl.  Dip croquettes, one at a time, in egg then roll in breadcrumb mixture, pressing firmly to coat.   Place on a large baking tray, cover & refrigerator for 1 hour or until firm.
4. In a deep heavy-based frying pan, heat over medium & deep fry croquettes in batches.   Transfer to a lined with a paper towel.  Serve.

Rainbow Bread

Ingredients:
2 cup warm water
2/3 cup granulate sugar
1-1/2 tbsp instant yeast (1 packet=11g)
1-1/2 tsp salt
1/4 cup vegetable oil
6 cup bread flour
6 colors: Violet/Blue/Green/Yellow/Orange/Red

Direction:

1. In a large bowl of a stand mixer, dissolve the sugar in warm water & then stir in yeast.  Allow to proof until yeast resembles a creamy foam (abt 5mins).
2. Add the oil, salt & flour into the foamed yeast, stir to combine using the dough hook.  Knead dough until it comes together & is smooth & elastic (abt 5mins).
3. Divide dough into 6 equal parts, place each part in a small bowl & add several drops of food coloring.  Using gloves to prevent hands from getting dyed, begin to knead the food coloring into the dough until it is fully incorporated.  Repeat with remaining parts of dough, dying each a different color.  Cover bowls with a plastic wrap & let rise until double (abt 1-1/2 or 2 hours).
4. Punch down dough.  Remove red dough & roll out on a lightly floured surface into a long log.  Roll out yellow dough into a rectangle & place the red dough on top of the yellow dough.  Cover the yellow dough around the red dough into a long log.  Repeat with green, blue & purple dough until you have a thick long.
5. Place the rolled log loaf in a lightly greased 9"x5" loaf pan.  Cover with a tea towel or plastic wrap & let it rise until doubled (abt 1 hour).
6. Preheat oven to 175 deg C, uncover dough & bake for 30 mins or until browned on top.
7. Remove loaf from pan & cool completely on a cooling rack before slicing.

1. 

Ferrero Rocher & Nutella Cupcake

24 Cupcakes

Ingredients:
1-1/2 cup AP flour
1-1/2 cup granulated sugar
3/4 cup unsweetened cocoa powder
1-1/2 tsp baking powder
3/4 tsp salt
3 tbsp vegetable oil
3/4 cup buttermilk (fresh milk + 2 tsp lemon juice/vinegar)
3/4 cup warm water
1 tsp vanilla extract
24 Ferrero Rochers

Directions:

1. Preheat oven to 170 deg C.  Line muffin/cupcake pan with liners & set aside.
2. Using a stand mixer, combine all dry ingredients mix well.  Turn mixer to low & add the wet ingredients.  Mix until combined.
3. Use an ice-cream scoop & 1 scoop of the batter in the bottom of the well, place a Ferrero Rocher in the centre & top with another 1 scoop of batter over the Ferrero Rocher.
4. Repeat until all wells are filled & bake for 20 mins.   Allow to cool completely before frosting.

Nutella Buttercream:

125g butter ~ softened to room temp.

2 cup icing sugar

3/4 cup Nutella

2 tbsp heavy cream/milk

2 tbsp vanilla extract

Direction:

1. In bowl of a stand mixer, cream butter until light & fluffy.
2. Add icing sugar & combine then add vanilla, Nutella & cream & cream until desired consistency is reached.

Hainanese Chicken Rice (Premix)

Ingredients:
4 cup rice ~ wash & drain
2 cloves garlic ~ chopped
5 shallots ~ chopped
2 sliced ginger ~ bruised
1 stalk lemongrass ~ bruised
2 packets Asian Home Gourment or any brand
4 tbsp cooking oil

Direction:

1. On the rice cooker, add the oil & saute the chopped garlic, shallots, sliced ginger & bruised lemongrass till fragrant.
2. Add the 2 packets of Asian Home Gourmet paste & stir well.
3. Add the washed rice & coat well.
4. Then add pieces of chicken & water (same as you cook normal rice).  Close the lid & let it cook as we cook the rice.

Christmas Santa Cupcakes

Cupcake click here

Buttercream click here

Christmas Gingerbread House Cookie (Basic)

Cookie Dough

3 cups AP Flour

1 tsp baking powder

1/4 tsp Kosher salt

226g unsalted butter ~ room temperature

200g granulated sugar

1 large egg ~ room temperature

1 tbsp vanilla extract / vanilla bean

(Note: Flavor - lemon zest withe combination of vanilla extract or lemon extract)

Method:

1. Sift together flour, baking powder, add salt & set aside.
2. In a small dish whisk together egg & vanilla extract set aside.
3. In mixing bowl cream together butter & sugar, about 5 mins, scrape the bowl twice.  Butter creamed with sugar should be light & fluffy.
4. Gradually add the vanilla mixture, beat for 1 min until well mixed in.
5. Lower the speed, gradually in 3 additions add flour.  Scrape the bowl well after the last addition  & beat just flour is combined.
6. Scrape the cookie dough into a large bowl & using hand knead the cookie dough for a min until the dough comes together.
7. Wrap the dough in a plastic wrap & refrigerate overnight or minimum of 4 hours.
8. Preheat oven to 190 deg C & line the baking pan with parchment paper, set aside.
9. Divide the dough into half, roll one half into 1/4" thick between 2 parchment paper using rolling guides on each side of the dough. (2 pcs of 1/4" sticks/mold)
10. Place the cookies on lined parchment paper.  Chilled the cut cookies in the fridge for about 15 mins or freezer 8 mins.
11. Bake for 9 - 10 mins, depending on the oven, turn the sheet once halfway through the baking.
12. Let the cookies cool on the baking sheet for 5 - 7 mins, transfer to a cooling rack.

Royal Icing ~ Lemon
1kg powder sugar ~ sift if needed
4-1/2 tbsp meringue powder
1/4 cup fresh lemon juice
1/4 cup + 2 tbsp water
1 tsp cream of tartar
1 tbsp vanilla extract

Method:

1. Mix using a whisk meringue powder with fresh lemon juice & warm water until slightly foamy, add cream of tartar in the mixing bowl.
2. Mix again & then add all the powdered sugar at once on the lowest speed, using a paddle attachment.  Mix for about 3-4 mins, add vanilla extract & continue mixing for 5-6 mins on high speed.
3. Scrape the bowl once & beat again.  When icing is done it should be stiff.

Note: For non-lemon icing, use the same measurement instead of lemon, use water.

Homemade Cookies M&M

Ingredients:
260g AP Flour
2 tbsp cornflour (I opt out)
1-1/4 tsp baking soda (accidentally I used baking powder instead of soda)
170g butter
130g castor sugar
140g brown sugar
1 egg (whole)
1 egg yolk
1 tsp vanilla essence
200g Mini M&M

Method:

1. Preheat the oven to 180 deg C.  Line baking sheets with parchment paper, greased or silicone baking mats.
2. In the bowl of an electric mixer, combine the butter & both sugar.  Beat together on medium-high speed until light & fluffy (2-3 mins)
3. Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the dry sifted ingredients on low speed just until well incorporated.  Then use a spatula to fold in the chocolate chips.
4. Divide the dough using a teaspoon for measuring.   Roll each portion of dough into a ball.   Place on the prepared baking sheets/mats, a few inches apart.
5. Bake 10-12 mins.   Let cool on the baking sheets/mats (5-10 mins) then transfer to a wire rack to cool completely.   Keep in an air-tight container.

Twinkie Cake with Vanilla Cream

Ingredients:
3 eggs ~ separated
3/4 cup + 2 tbsp sugar
1/4 cup boiling hot water
1 tbsp lemon juice
1 tsp vanilla extract
1 cup cake flour ~ sifted
1 tsp baking powder
1/4 tsp salt
1/4 tsp cream of tartar

Filling/Icing:
4 tbsp soft butter
1/4 tsp vanilla extract
1 tbsp heavy cream
1 cup powdered sugar ~ sifted

Method:

1. Make your own "Twinkie" molds out of aluminum foil if don't have a canoe pan.   Grease the mold & set aside.
2. Pre-heat oven to 190 deg C. (I use 180 deg, depend on individual oven)
3. In a large mixing bow, beat the egg yolks on medium speed till loosen, then gradually add in the sugar & increase speed to medium-high till the mixture light & creamy, doubled in volume.
4. Reduce speed to low & slowly pour in boiling water (careful not to splash) then vanilla & lemon juice.  Mix it well to combine.
5. Whisk the flour, baking powder & salt together in a small bowl & add it gradually into the egg mixture till a smooth, creamy batter.  Set aside.
6. In a very clean bow, beat the egg whites & cream of tartar on high beat with a whisk attachment until soft peak form.   The whites should be foamy & somewhat stiff but still moist & soft looking.
7. Fold in one quarter of the whites into the first batter.   Gently fold in the remaining whites.
8. Divide batter between 12 molds & bake 13-15 minutes (I baked 13 mins), until the edges have begun to pull away from the sides & the tops are set.  Cool on racks in the molds.

Filling:

1. Beat butter, vanilla & cream together then slowly add in powdered sugar on low speed until combined.  Beat on medium speed until smooth.  Put into a ziploc bag or piping bag & leave at room temperature.
2. Once the cakes are cool, unwrap from their molds.  Use a chopstick to poke 3 holes down the center of each cake, lengthwise & being careful not to go all the way through the cake.
3. Cut a 1/4" tip off the corner of the icing bag & squirt a little icing into each hole, slowly & gently.   Serve the cakes the same day or the next day.

Nasi Lemak & Sambal Ikan Bilis aka Coconut Rice w/Sambal Anchovies

Ingredients (Coconut Rice)
3 cup mixed rice (Basmathi & Jasmine)
3 cup fresh coconut
8-10 pcs screwpine leaves (Pandan)
6 whole shallots
2 stalks lemongrass ~ brusied
2" fresh ginger ~ finely chopped
Salt & sugar to taste.

Sambal:
1 pcs fermented shrimp paste (Belachan)
4 cloves garlic ~ chopped
10-15 shallots ~ pounded
3-5 tbsp chili paste or more for spicy
1 Large red onion ~ sliced
Salt & sugar to taste
1/2 cup fried anchovies
1 cup cooking oil

Method:

1. In a rice cooker, put a couple of screwpine leaves & top with rice.  Then scatter the shallots, lemongrass, chopped ginger, salt & pour the coconut milk.  Cook the rice as cook normal daily rice.
2. In a wok, heat oil on medium & saute the fermented shrimp paste for 2-3 mins till fragrant.  Then add in the garlic, pounded shallots & chili paste.  Keep stir-fry for about 5 mins or the oil surface.
3. Then add in the sliced red onion & fried anchovies.   Low the heat & simmer for about 30 mins or more.  Remove heat & serve together with "Nasi Lemak".

Nam Yee Deep Fried Chicken

Ingredients:
Chicken Wings & Drumettes
1 tbsp chopped garlic
1 tbsp chopped ginger
2-4 pcs red bean curd (Nam Yee)
2-4 tbsp red bean curd juice
Cooking oil for deep frying

Method:

1. Mix all the ingredients with chicken pieces & marinate overnight in the refrigerator.
2. Take out the marinated chicken atleast 30 mins before frying.
3. Heat oil in deep-fryer, frying the wing for about 10 mins & drumettes for about 15 mins.  Deep fry until golden reddish color.
4. Dish out onto kitchen paper & serve immediately.

Fried Rice with Shrimp & Egg

Ingredients:
3 cup cooked rice
200g prawn ~ lightly fry & set aside
5 eggs ~ lightly beaten
3 stalk spring onion ~ chopped
Chicken season
Salt to taste

Method:

1. Heat oil in a wok, pour the beaten egg & let it cook for 1 min then add in cooked rice.   Stir the rice well coated with the egg.
2. Then add chicken seasoning & salt to preference taste.  Stir the mixture well.
3. Add cooked prawn & chopped spring onion & mix well.   Serve immediately.

Ham Chim Peng aka Salted Bun

Starter
190ml warm water
120g white granulated sugar
1 tsp dry baker's yeast
100g bread flour

Dough
2 tsp unsalted butter
1 tsp baking soda
1/4 tsp salt
350g bread flour (plus extra for dusting on a work surface)

Filling
1 tbsp Chinese five-spice powder
2 pcs nam yee (fermented red bean curd)
2 tsp salt

Method:
Starter
Pour warm water into a large bowl, stir in the sugar & yeast & let stand for 5 mins or until yeast is bubbly.  Then stir in the flour, cover & set aside at room temperature for 2 hours or until the batter has doubled in volume.

Dough
Stir in the butter, baking soda & salt into the starter.   Gradually work in the flour 1/4 cup at a time to make a soft & slightly sticky dough.  Turn out the dough onto a lightly floured work surface & knead for about 10 mins - working in more flour if necessary.   At the end of kneading, the dough should be smooth, elastic & slightly sticky.

Lightly oil a large bowl & place the dough in the bowl & cover with a plastic wrap.   Set aside for 2-3 hours at room temperature or until the dough is 2-1/2 - 3 times its original volume.  Transfer to a lightly floured work surface & knead for about 1 min.

Roll out the dough into a rectangle about 1/4" thick.  Evenly apply the mashed Nam yee & sprinkle five-spice powder mixture over the rolled-out dough.   Roll the dough from one end to the other lengthwise.   Cover with a kitchen towel & let stand for about 20 mins.

Cut the dough into 1" thick.  Roll out each piece of dough, placing the cut-surface facing down into a disc of about 4" diameter.  For each rolled-out disc, apply a little water on its surface & sprinkle some sesame seeds.   Deep-fry the rolled-out discs, turning over frequently to enhance its puffiness until golden brown.   Serve immediately.

Fish Ball Noodle Soup (2nd Version)

Ingredients:
300g thin rice vermicelli (Mai Fun) or Yellow Noodle
2 packets fish ball (about 20 pcs)
4 cloves garlic ~ minced
2cm ginger ~ minced
1 tbsp black peppercorn seeds
12 cups water
6 tbsp concentrated chicken stock
1 knorr Ikan Bilis
1 tbsp sliced preserved cabbage (Optional)

Garnish:
Bean sprouts
Cabbage/Lettuce ~ sliced thinly
Spring onion ~ finely chopped
Fish Cake ~ sliced thinly
Fried shallots
1/2 tsp sesame oil

Method:

1. In a big pot, heat oil on medium & saute the minced garlic, ginger & Ikan Bilis knorr till smell the aroma.
2. Pour the water, add the black peppercorn, and concentrated chicken stock & bring it to boil.  Then reduce the heat to simmer for about 30 mins or more.
3. After simmering, strain the soup & discard the minced garlic & ginger.   With stock back to simmering in the pot, add fish balls & cook until they are floated to the surface.
4. Divide the noodles into the serving bowls & garnish with cabbage/lettuce, spring onion, fish cake, fried shallots & sesame oil.
5. Then ladle the soup stock over the garnished noodle.   Serve with a sauce of sliced chili padi with light soy sauce at the side.

Fried Mee Siam aka Mee Siam Goreng

Ingredients:
1 packet vermicelli noodle ~ soak with warm water until soft
250g bean sprout
300g fresh prawn ~ clean, peel skin & leave tail intact.  Fried briefly
Fish Cake ~ sliced
Firm tofu ~ cut cube & fried briefly
4 tbsp fermented soybean paste (Tau Chu) ~ finely mashed
3 tbsp tomato sauce
1 tbsp sugar
Salt to taste
Oil for sauteing

Paste:
5 tbsp dry milled pepper/Chili paste
3 large red onion
5 cloves garlic
2 tbsp dried shrimp ~ soak
1" shrimp paste aka belachan

Garnish:
Omelette ~ sliced thinly
Red/Green chili ~ sliced
Fried shallot
Spring onion ~ chopped

Method:

1. In a big wok on medium heat, saute the grind ingredients till fragrant.   Then add the fermented soybean, sugar, salt & tomato sauce.   Stir the mixture well.
2. Add bean sprouts, fishcake, prawn, fried tofu & noodle.  Keep stirring till all the noodles are coated with the mixture & cook for about 5 mins.
3. Garnish the noodle & serve immediately.

Hokkien Prawn Noodle Soup

 

Ingredients:
500g prawns ~ poached & shell reserved
2 breast chicken ~ poached & shredded
500g yellow noodle
500g rice vermicelli
1 bunch Kangkong (water spinach)
Bean sprouts
Fried shallots
Spring onion ~ chopped
Chilies in soy to serve

Broth:
3L of water
4 chicken wings
1 head garlic ~ bashed
3 sliced ginger
1 tsp peppercorns
4 tbsp cooking oil
Reserved prawn shells ~ sauteed the shells
Salt to taste

Method:

1. Bring 3L of water to a simmer then add chicken wings, garlic, ginger & peppercorns.  Bring to boil then cover & reduce to simmer & boil for an hour.
2. Discard the solids from the pot & bring the stock back to boil.  Add prawns & cook for until just done (about 1-2 mins).  Remove & allow to cool before peeling & prawns leaving the tails intact.
3. Fry prawn shells with cooking oil in a separate pan for 5-8 mins.  Add the cooking shells to the stock & simmer for 30 mins, remove the solids & season with salt.
4. Bring the broth to boil then add in the chicken breast, turn off the heat after a min, put the lid & let the chicken poach in the hot broth for 8 mins, remove & allow to cool.
5. Shred chicken into neat slivers, halve prawns lengthwise & have the rest of the ingredients ready.
6. Bring a large pot of water to a rolling boil, cook both noodles to your liking & lightly blanch kangkong & bean sprouts.
7. Top with prawns, shredded chicken & ladle some of the hot broth over garnish with fried shallots & chopped spring onions & serve with some cut chilies with soy on the side.

Spicy Tomato Chicken aka Ayam Masak Merah (Version 2)

Ingredients:
8-10 pcs chicken ~ marinate salt & turmeric powder, deep-fried & set aside
3 tbsp chili sauce
4 tbsp tomato sauce
1 large onion ~ cut into the ring
1 stalk spring onion ~ chopped
1 cup green peas
1 cup cooking oil
2 tbsp honey
Salt to taste

Paste:
3 tbsp dried chili paste ~ more for spicy
1/2" ginger
1 large onion
5 shallots
2 clove garlic

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

Method:

1. Heat oil in a wok on medium heat, saute the spices and the paste till fragrant & oil surface.
2. Add the sauces, honey & salt.  Mix the ingredient together & cook for another 3 mins.
3. Add the onion rings & green peas & mixed for about 2 mins
4. Add the fried chicken & mix the ingredient together till the chicken is coated.  Sprinkle chopped spring onion & serve with steam rice.