Kueh Makmur (Using Butter Method)

These have been in my list to do item for quite some time.  Yesterday night decided to try doing it.  Very happy it turn out well, quite nicely clipped to form leaf shape.  Thank you Catherine Han for sharing your recipe.

Recipe shared by Catherine

Ingredients:

300g plain flour

150g cake flour

1 tsp baking powder

250g chilled unsalted butter (cubed)

2 egg yolks

1 tsp vanilla essence

Few drop of green food colouring (optional)

1/4 tsp salt

1 tbsp full cream milk powder

1 tsp emplex (can be omitted if you do not want preservative in your bake)

6 tbsp cold water

Filling: (mix well together)

200g chopped/ grounded roasted peanut

80g castor sugar

2 tbsp shortening

Method:

1. Sift flours, baking powder, emplex and full cream milk powder together. Then add salt.

2. Cut butter into cubes and rub into the flour till like bread crumb formed.

3. Mix egg yolks, vanilla essence, green food colouring and water together. Beat well.

4. Gradually pour the egg mixture into the flour mixture and mix well into soft dough formed.

5. Leave in fridge for 30mins before use.

6. Wrap 10g of dough and 1/2tsp mixed fillings and shape into leaf shape, pinch with a saw edge clipper to get the leaf ceins.

7. Bake at 150deg for 30 mins. Cool completely before dusting with icing sugar.

Note: Emplex is an emulsifierto increase the strength of the dough. It keeps the cookies crispy and last longer.

Airfried Power Sticky Wings

Oh my!!!! This is another easy simple chicken wings dish which I like.  My kids love it too.  This is a crazy dish which many members in one group take turn making this dish including me.  Thank you Sharon Lam for your recipe.

Recipe adapted from: http://www.delishar.com

Instead of oven, I used airfryer

Ingredients:

12 mid wings

2 tbsp honey

1.5 tbsp light soya sauce

Juice of 1/2 lime

1-2 lemongrass, inner soft ends, minced

1 tsp grated ginger

2 cloves grated garlic

Salt and pepper for marinate the chicken wings

Spring onion for garnish

Method:

Preheat airfryer

2. In a small bowl, mix lime, lemongrass, soya sauce, honey, ginger and garlic together.

3. Make the aluminium foil like a basket, fit into airfryer and greased the base.

4. Marinate the wings with salt and pepper.

5. Place the wings in airfryer and bake at 180 deg for 10mins.

6. Open the airfryer, pour the sauce over the wings and use tongs to coat both side of the wings with the sauce.

7. Bake in airfryer again at 160deg for 10mins then another 8 to 10 mins at 180 deg.

8.  The sauce inside the airfryer will thicken and turn sticky when baked.

9. Coat the wings with the thickened sauce before serve.

Tang Yuan (Keroppi shape)

I made these Keroppi Tang Yuan for 3 years specially for my girl.  Think for all the kids, when they see cute tang yuan, they will be happily enjoying the tang yuan.  I am glad she is happy to see such cute tang yuan.

Keroppi Tang Yuan (for kids)

Traditional for adults

Ingredients for dough:

115g Vanillin Glutinous Flour

100ml water

Food colouring

Charcoal powder for black colour

Filling:

Gula melaka sugar, chopped into tiny pieces

Method:

1. Add water slowly to the flour and mix well with hand to get a moist and managable dough.

2. Separate the dough into few portion you want and add the different colourings to the doughs.

3. For Keroppi, add green colouring for face, black for eyes and mouth, pink for cheeks.

4. Roll green dough into oval shape(you can add in filling if you want).

5. Roll two white dough into small ball for eye balls. Attach on top of the face.

6. Roll two tiny black dough and flatten it with finger. Then attach it on top of the white small ball for the eyes.

7. Roll two tiny black dough into strip and attach it on the keroppi face in a "V" shape for the mouth.

8. Roll 2 tiny pink dough into ball and attach it at both side of the mouth ("V").

9. Boil the keroppi tang yuan in a pot of water under low heat.  The tang yuan is cooked when it is floating up to the surface of the water.

Ingredients for soup:

Water

Osmanthus flower

Pandan leaves

Rock sugar to taste

Method:

1. Boil the above soup ingredients and serve tang yuan with the sweet soup.

Steamed Pork Ribs

Omg!! This steamed pork ribs is really sedap!!!  You can eat few bowl of rice simply with this dish.  Yesterday I was searching the website for steamed pork ribs and saw Anncoo blog have recipe for this dish so decided to cook this dish today.  But I steamed it for 1 hours instead of 20mins as I want the meat to be soft enough for my kids to consume.  If you want it for child to consume you have to steam longer and also keep adding hot water in the steaming wok if the water decrease due to longer steaming duration.

Recipe adapted from: http://www.anncoojournal.com

Ingredients:

450-500g spare ribs (with some fats), cut into bite sizes

2 Red chillies, cut to small pieces

2 tbsp Garlic, chopped

1 tbsp Ginger, minced

1 tbsp Spring onion, chopped 

Aluminium foil to cover the steaming plate when steaming

Seasoning: 

    1 tbsp Fermented black bean, rinsed and roughly chopped

    1 tbsp Fermented soya bean paste

    1 tbsp Light soya sauce

    1 tbsp Oyster sauce

    1 tbsp Chinese cooking wine

    1 tbsp Corn flour

    1 tsp Sugar

    1 tsp Sesame oil

     dash of pepper

     2 tbsp Water

Method:

1. Combine all ingredients and seasoning together and marinate for 2 hours or more in the fridge.

2. Then place seasoned spare ribs in a shallow dish plate and cover with aluminium foil, to prevent water drips.

3. Steam at high heat for 20 minutes or until the spare ribs are well cooked (remember to add more hot water when the steaming water is drying out).

4. Garnish with extra chopped spring onion and cut chillies on top before serve. 

Note:  I steamed it for 1 hours in order for the meat to be soft for my kids to consume.

Pak Tong Gou 白糖糕

This is one of the kueh that my late dad likes but he cannot taste it anymore.  I did not know my hubby like it too so today I made this kueh and it turn out so good just like those selling in kueh kueh stall.

After steam

Ingredients

(A) 1/2 tsp of dry yeast

       1.5 tbsp of lukewarm water

(B) 100g sugar

      160ml water

      1/4 tsp salt

      3 pandan leaves, washed and tie into knot

(C) 140g finest rice flour

      150ml water

(D) 1/2 tsp cooking oil

Method:

1. Mix (A) and put aside.

2. Boil (B) till sugar dissolved. Set aside and cool. Remove pandan leaves

3. Mix (C) in a bowl with a hand whisk.  Then pour the sugar syrup in and stir to mix well.  Let it cool down.

4.  Add in the yeast mixture.  Stir to mix well then cling wrap the bowl and let it rest for 1.5 hr to 2hr for fermentation.

You will see lots of tiny bubbles by then.

5. Grease steaming pan generously with oil. Heat the pan for awhile using oven.

6. Add the cooking oil into the mixture. Gently stir the mixture then pour mixture into preheated steaming pan.

7. Steam using wok on high heat for 20 - 25 mins till batter is set and cooked.

8. Let it cool completely before cut

Soft Sweet Milk Bun

Buns buns buns!!! Finally after a long break from making bread, today I baked this Sweet Milk Bun which is so soft.  No mixer needed at all.  All done by hand kneading.  Big thank you to Goh NgaiLeng for your superb recipe.

Final product!

See how soft is the buns!

Ready for final proofing

After final proofing.  Ready to bake.

For recipe with step by step guide, please refer to 

http://mymindpatch.blogspot.sg

Grill Teriyaki Pork with Enoki Mushroom

Yesterday I saw my friend cook this dish and I ask her how to prepare this dish.  She share with me her recipe so today I try making it.  She used beef and Japanese BBQ Sauce while I used pork and teriyaki sauce.  Thank you Serene Sim for sharing.

Ingredients:

Some pork - I used the ready sliced pork for shabu shabu which is available in NTUC
1 pack enoki mushroom, cut off the bottom unwanted portion
Garlic, minced
Some light soya sauce
Japanese teriyaki sauce

Method:
1.  Wash and pat dry enoki mushroom
2. Heat oil in pan and fry garlic till light brown.
3. Add enoki mushroom in pan and drizzle some light soya sauce in.
4. Dish up and set aside.  Wipe dry the pan with kitchen paper.
5. Place 1 piece of shabu shabu pork on a plate.  Put some enoki mushroom at one end of shabu shabu pork. Then start to roll up.  After roll up, seal it with toothpick. Repeat this step till all enoki mushroom finished.
6. Pour some oil in pan and heat up.
7. Place the rolled shabu shabu pork with enoki mushroom in it on the pan and pan fry.
8. Add some teriyaki sauce and let it grill till all the shabu shabu pork is coated with the sauce.  Remove the toothpicks.
9. Serve with white rice.