『Recipe』Chicken Satay

Ingredients:
4 chicken legs and thighs (preferred) or 4 chicken breasts (boneless and skinless)

Spice Paste:
1 teaspoon coriander powder
2 stalks lemongrass, white parts only
6 shallots (peeled)
2 cloves garlic (peeled)
4 tablespoons cooking oil
1 teaspoon chili powder
2 teaspoons turmeric powder (kunyit)
4 teaspoons of kecap manis (Indonesian sweet soy sauce)
1 teaspoon oyster sauce
Bamboo skewers (soaked in water for 2 hours to avoid burning)
1 cucumber (skin peeled and cut into small pieces)
1 small onion (quartered)

Method:

Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours. Thread the meat onto the bamboo skewers and grill for 2-3 minutes on each side. Serve hot with the fresh cucumber pieces and onions.

『Recipe』Hakka "Choi Ban" (Hakka Vegetable Kuih)

Ingredients:
Filling:
Dried Shrimp
8 nos Leek
4 pcs Bean Curd (Tofu)

Skin:
A)
240g Rice Flour
4 tbsp Glutinous Rice Flour
480ml Plain Water

B)
10tbsp Tapioca Starch
2tbsp Cooking Oil

Method：
1. Soaked dried shrimp till soft, drained, minced and set aside.

2. Washed leek, shreded it; diced bean curd.

3. In a wok, add in some cooking oil, saute dried shrimp till fragrance, add in leek and bean curd, stir fry till cooked, season according to personal preferences, dish up and set aside.

4. Sift rice flour and glutinous rice flour, mix well.

5. Boil plain water, add in rice flour and glutinous flour immediately, stir well quickly.

6. Put dough in method 5 into a big bowl, add in ingredient B, knead into pliable dough while still hot.

7. Divide the dough into small ball, flatten it, wrapped in filling, place on a tray that has been greased with cooking oil.

8. Steam over boiling water for 10 minutes.

9. 。Brush a thin layer of cooking oil on the Choi Ban once cooked.

『Kek Lapis Series』Prune Kuih Lapis

Ingredients

(A)

250g butter (I used Lurpak)

80g condense milk (I used 40g)

1/2 tsp mix spice

80g golden syrup

(B)

15 egg yolk

3 egg white

120g castor sugar ( I used 90g)

80g superfine

1 tbsp ovallete

20 ml cold water

(C)

a few drop of yellow colouring

18 pcs pitted prunes (roll flat with rolling pin)

Melted butter

Method

1.Greased a 7x7x3 pan.. preheat oven 190C

2. Whisk A on high speed for abt 7mins or till thick and creamy. Leave aside

3. In mixing bowl, whisk B on medium speed for 10mins or till thick and fluffy.

4. Add butter mixture (A) into egg mixture (B) and continue to whisk till well blended

5. Add in yellow colouring

6. Separate batter into 10 portions. 80g batter on each layer

7. Spread a portion of batter evenly into pan. Grill for 7 minutes or until golden.

8. Remove from oven and press cake layer to remove excess air. Brush layer with melted butter and spread another portion of batter over the cooked layer, tilt pan to level batter and arrange flattened prunes onto batter. Grill for 7 minutes or until golden.

9. Alternate step 8 and 9 until batter is finished. (I lay prunes on every 3^rd layer).

10. Bake last layer using upper and lower heat for a further 10mins. 

『Kek Lapis Series』Cranberry Kuih Lapis

Ingredients:

(A)

200g butter， 150g cream cheese, 100g fine sugar, 5tbsp condensed milk, 14 egg yolks

(B)

120g fine sugar, 7 egg whites, 1/4tsp tartar powder

(C)

180g hong kong flour, 1tsp baking powder, ¼ tsp Bumbu Kue Lapis (Spekkoek)

(D)

Dried cranberries

Method:

1) cream butter, cream cheese，condensed milk, sugar until creamy, light and fluffy (around 10mins).

2) Add in egg yolk one at a time, beating until well blended. Leave aside.

3) In a clean mixing bowl, beat egg whites, tartar and fine sugar until light and stiff peak (about 5-7mins).

4) Sieve flour and baking powder and fold into (2) butter mixture. Fold in gently till combined.

5) Add (4) into (3). Continue mixing until well combined.

Divide batter into 2 portions.(1 portion is about 800g and the other portion is  350g)

6) 1^st portion remain original flavor and the 2nd portion mixed with pink food colouring.

7) Grease and line with a 7" cake tin and spread in 70g original batter evenly. Using grill function180C, bake the first layer until light brown (around 7mins). Press lightly with cake press to break any air bubbles and to get an even layer.

8) Spread 2nd layer with the same batter. Continue doing with the original batter and spread with some cranberries on the forth layer and continue to grill until you get 6 layers original flavour. 

9)Then change to cocoa batter. Using the same method continue baking for another 6 layers.

10) Follow by making 5 layers of pink batter then continue with 2 layers of original batter. Spread with cranberries and continue to grill until using all the batter.

11) Grill the last layer for 5 mins then using top and bottom heat and bake the cake at 180C for further 10 minutes.

* Spread a thin layer of melted butter every second layer (or every layer to prevent te cake from drying out after long baking process)

『Recipe』Nasi Briyani

Ingredients

300g (2 cups) basmati rice, rinsed, soaked for an hour then well drained

2 tbsp ghee (I used butter)

2 tbsp oil

1 tsp chopped ginger

1 tsp chopped garlic

1 shallot, sliced thinly

3cm cinnamon stick

3 cloves

4-5 cardamom pods, lightly smashed

¾-1 tsp salt

1 tsp chicken stock granules 

550-600ml water

½ tsp yellow food colouring

A few drops rose essence

Garnish:

Cashew nuts

Cranberries

Method

1. Heat butter and oil in a wok; fry ginger, garlic and shallot until lightly browned and fragrant. Add cinnamon stick, cloves and cardamom. Fry until aromatic. 


2. Stir in rice then pour in flavoured water. Add salt and chicken stock granules. Stir well to mix. 
Transfer rice mixture to an electric rice cooker and cook until rice is done.

3. Allow rice to stand for 15 minutes in the cooker before fluffing it. Garnish some cashew nuts and cranberries.  Serve hot with the chicken rendang.

(li-shuan.blogspot.com)

『Cake Recipe』Carrot Cake

Ingredients

Unsalted butter, for the pan

12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan

12 ounces grated carrots, medium grate, approximately 6 medium

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon salt

10 ounces sugar, approximately 1 1/3 cups

2 ounces dark brown sugar, approximately 1/4 cup firmly packed

3 large eggs

6 ounces plain yogurt

6 ounces vegetable oil

Cream Cheese Frosting, recipe follows

Cream Cheese Frosting:

8 ounces cream cheese

2 ounces unsalted butter, room temperature

1 teaspoon vanilla extract

9 ounces powdered sugar, sifted, approximately 2 cups

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Directions

Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups

Grouper soup with steam rice vermicelli

Grouper soup with steam rice vermicelli ~ share by Wendy Kwan on 22/7/14.

Ingredients
1 medium size Grouper (gutted, cleaned, scaled & butterfly)
1 knob of young ginger (half sliced and half julienned)
3 chinese mushrooms, soaked and julienned
1 stalk spring onion, cut lengthwise
100g pickled mustard, soaked and julienned
300g silken tofu, cut into large chunks
1 large red chilli, seeded and julienned
3 pcs salted plums (slightly mashed)
A dash of salt (rub on the fish)
1 tomato, cut into wedges

Sauce
2 tbsps cooking oil
1 tbsp sesame oil
3 tbsps soya sauce
7 tbsps water

Soup base
2 fish stock cubes (Knorr)
1.5 litre water

Rice vermicelli
200g Rice vermicelli (Soaked and half boil)

Garnish
1 spring of coriander

Method:
1) Sprinkle salt on both sides of the fish, set aside for 15–30 mins.
2) Boil the fish soup base on high heat, add in rice vermicelli and cook for few mins, drained and set aside.
3) Place rice vermicelli on a heatproof serving dish.
4) Place some sliced young ginger, spring onion, tomato wedges, pickled mustard and mushroom below the grouper (butterfly).
5) Arrange pickled mustard, mushroom, young ginger, spring onion and red chilli on grouper.
6) Arrange silken tofu, tomato wedges, salted plums, spring onion around the grouper and rice vermicelli.
7) Add fish soup base onto the rice vermicelli.
8) Steam at high heat for 10-15 minutes or until the fish eyes are bulging.
9) Prepare sauce, heat oil, add sesame oil and soya sauce. Add water to boil. Pour sauce around grouper and rice vermicelli.
10) Garnish with coriander and served hot.