Thursday, March 23, 2017

Fried Kway Teow

I have been wanted to try cooking Fried Kway Teow for a long time.  Finally, today I cooked it for dinner.  Ever saw blogger, Kenneth Goh, have this recipe and I used his recipe this time.  Thank you Kenneth Goh for your recipe.





Recipe adapted from: https://kwgls.wordpress.com


Ingredients:

125g kway teow
75g yellow noodle
50g fresh prawns
25g fish cake, i omitted as my family don't like
1 chinese sausage, sliced thinly
Small handful of bean sprouts
Some chye sim
2 tbsp of lard cubes
1 tbsp minced garlic
2 tbsp of lard oil
2 egg, lightly beaten

Sauce:
2.5 tbsp light soya sauce
1 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp sweet caramelized sticky dark soya sauce
1 tbsp plain water
1/2 tbsp sugar ( i used abt 3/4 tbsp sugar)
Dash of pepper

Method:
1. Mix all sauce ingreds in a bowl and set aside.
2. In a wok with lard oil and lard, fry garlic till slightly brown. Add fresh prawn and stir fry for awhile.
3. Add kway teow and noodle, follow by chye sim and stir fry till well mixed.
4. Push the char kway teow to one side, add abit of oil and pour in beaten eggs and cook till egg is half set. Stir well all together with char kway teow.
5. Add the sauce in, beansprout, sliced sausages. Stir fry until well mixed. Serve hot.

Friday, March 17, 2017

Butter Sugar Bread 砂糖牛油面包

Recently, this bread is very popular in a baking group.  Alot of people who had tried commented the bread is very soft and method used is straight dough step.  Unable to resist the temptation, I tried this recipe and it is so......GOOD!!!  Thank you Fawn Setoh for sharing this recipe.










Ingredients:
250g bread flour
10g milk powder
45g caster sugar
4g instant dry yeast
4g salt
35g unsalted butter (cut into small cubes and slightly softened)
100ml fresh milk (plus minus 1tsp)
1 egg (I use 60g egg with shell)

Additional ingredients:
1 egg for egg wash
12 x butter cubes (2cm x 1cm x 1cm)
Sugar to sprinkle

Method:
1. Beat egg and milk together and set aside.
2. Mix all dry ingredients in a mixing bowl with hook attachment.
3. Slowly pour in the milk and egg mixture while the mixer is in motion. (I use KA speed 2 throughout)
4. When a rough dough is formed around the hook, add in the butter cube by cube.
5. Let the mixer do the work till the dough pass the window pane test, scrapping down the sides with a spatula from time to time. (took me about 30mins)
6. Smoothen out the dough into a nice round dough and leave it in the bowl covered for 15mins.
7. Portion dough into 12 equal portions (about 42g each). Shape each portion into a ball and line them in a greased 8 inch square pan. Cover and let proof for 1 hour.
8. Preheat over to 170'C.
9. Brush egg wash lightly on the top of the dough. Using a scissors, cut a small snip on each and insert butter through the snip and press down slightly and gently. Sprinkle the top generously with sugar and bake for about 18 to 20mins in the oven until golden. (I bake at 2nd lower rack.) Remove from oven allowing it to cool slightly.

Wednesday, March 15, 2017

Sayur Lodeh

This was one of the buffet dish during my cousin's son's one year old birthday party.  It was delicious and me and my hubby had a few round of helping in this dish.  This morning I was goggling for recipe and decided to use Peng's Kitchen's recipe as a guide and made some changes to the ingredients.  Thank you Peng's Kitchen for sharing the recipe.




Recipe for Sayur Lodeh

Ingredients:
1 tbsp of Cooking Oil
2.5 tbsp Rempah
1 Firm Tofu, cut into 4 parts and pan fried till brown
2 Tofu Puff, cut into half
About 200g Cabbage, sliced
1 Carrot, sliced
8-10 French Bean, cut into 3cm length
1.5 cup water
1/2 chicken cube
200ml Ayam Brand Coconut Milk
Salt and Sugar to taste

Method:
1. Heat oil in wok. Saute rempah till fragrant.
2. Pour in 1.5 cup of water and chicken cube and let it boil.
3. Add in carrot, french bean, cabbage, all tofu and cover wok to simmer all the vegetables until soft.
4. Add in coconut milk and let it boil.
5. Add in salt and sugar to taste.
6. Serve with rice.

Friday, March 3, 2017

Fried Chicken

A big thank you to Simon Leong in a facebook cooking group.  It is a superb recipe.  Even my hubby commented that these is so much better than KFC.  Meat is very fresh and soft as I bought fresh chicken from wet market.  A indeed Must Try recipe.





Ingredients:
Flour Mix
200g All Purpose Flour
100g Corn Flour
100g Rice Flour
2 tbsp Fine Salt
1.5 tbsp Fine Ground Mixed Herbs (thyme, basil, oregano)
1 tbsp Ground Black Pepper
1 tbsp Ground Dried Mustard
2 tbsp Ground Paprika Powder
1 tbsp Ground Garlic Powder
1 tbsp Ground Ginger Powder
2 tbsp Ground White Pepper

1. Mix all the above in a bowl and set aside. Use sufficient to coat the chicken later in a plate. Save the rest for future use.

Chicken Meat
2. Season chicken with salt and pepper. Let it marinate for 30 minutes. Then soak with beaten eggs.

3 Heat up oil till hot about 180C and maintain at medium. Do not fried at high temperature. The seasoning will burned before the meat is cooked.

4 Slice the chicken to cook evenly if desired. Coat the chicken evenly with the flour mix. Fried for about 6 to 10 minutes or till golden brown.

Tuesday, February 28, 2017

Yakisoba Sauce

Big thank you to Petal Dennise for sharing this sauce recipe. I cooked noodle for lunch with this sauce and kids said that it is nice.



Recipe shared by Petal Dennise:

4 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp worcestershire (locally some know it as Lea & Perrins brand)
1 tbsp rice vinegar
1 tbsp ketchup (tomato sauce)
1 tsp sugar
1 tsp ginger
1 tsp hoisin (optional)
white pepper (if you like, chilli flakes)

Whisk all ingredients and taste, adjust to your liking. Store in a bottle and keep in refrigerator. Good for more than a week.

Sunday, February 26, 2017

Mango with Black Glutinous Rice and Glutinous Rice Ball

Last week we went out for dinner and after dinner, we had dessert at a hongkong dessert cafe.  I ordered a bowl of mango with black glutinous rice and glutinous rice balls.  It is a very nice dessert hence today I try to replica it and it is so delicious.


This is the one I ate the dessert cafe

Ingredients:
3 Thailand Mango
40g Sago Pearl
Some Sugar Syrup, (using ratio 1:1[sugar:water])
90ml fresh milk
(NOTE: Sugar syrup and fresh milk adjust to your own preference)

1 small handful of black glutinous rice, soak for few hours in advance
Water to cook
1 pandan leave, tie into knot
rock sugar to taste

Some vanillin glutinous rice flour
Some water
Green food colouring


Method:
1. Soak the black glutinous rice in water for few hours. Then boil with water and pandan leave. Boil till it is soft. Add rock sugar to taste. Set aside.
2. Bring a pot of water to boil.  Add sago pearl in and bring to boil on med heat.  The water must cover all sago pearl. Stir them constantly so that they will not stick together. Boil for about 15 to 20mins.  Off heat and let it sit in the pot of boiling water for 20mins or so.  The sago will be translucent if it is done. Drain the sago under cold water. Set aside.
3. Mix the vanilin glutinous rice with water till dough formed. Add abit of green food colouring and mix well. Roll into small balls.
Boil in pot of water till it float up. Dish up and soak in a small bowl of water.
4. Cut mango into cubes. Put 1/3 portion aside.  Blend the rest of mango with some sugar syrup and fresh milk into thick juice.  Taste test and add in the sugar syrup according to the sweetness you preferred.
5  Pour the blended mango juice in serving bowl.  Add in some cool sago pearl in and give it a stir.
6. Scoop some black glutinous rice on top.  Place some diced mango and glutinous rice balls at the side.
7. Chill in fridge and serve cold.

Wednesday, February 15, 2017

Chilli Prawns and Sotongs

Making full use of the rempah I made, today I try out cooking prawns and squids using the rempah.  Even my daughter who still does not take too spicy food also said nice.  She even request me to cook the same dish again on the next day.



Ingredients:

2.5 tbsp cooking oil
60g rempah
12 pcs Prawns, remove shells
2 sotongs, cut into ring
Abt 10g gula melaka, crush into small pieces
Salt to taste


Method:
1. Heat oil in wok.
2. Add rempah into wok and fry under medium low heat.  Keep on stirring.
3. Once the rempah start to be abit darken, add in gula melaka sugar. Add in prawns and sotong. Stir to mix well with the rempah.
5. Using med low heat, stir fry till cook. Add salt to taste.