Nasi Lemak Rice

This is a agaration recipe I used.  I didn't really measure the amount of coconut milk I used. If you wish to try it out , please go ahead..😄
As for the chicken, I used the prawn paste chicken recipe written in my blog too. As for the otah and sbal chilli, I get it from Lee Wee Brothers at Jem Shopping Centre.

1.5 cup of rice, soak with water for 30mins and drain away the water

About 250ml coconut milk

Some water

Some salt

3 pandan leaves , cut into smaller parts

Banana leave

Method:

1. Lay the steaming bowl with banana leave

2. Mix the coconut milk, water, salt and pandan leaves in the steaming bowl

3. Steam the coconut rice till cook

The Killer Toast Bread

This has been in my list to bake for very long time but I am so busy last year that I have no time to try this recipe.  Many have baked this "Killer Toast" before and have good comments on it.  A very worthy to try recipe as it only need one proofing.  The bread is indeed very soft. This is the most easier bread baking that I have come across.  Thank you Victoria Bakes for sharing this recipe.

Overview of the loaf

Cut up view

Clearer view on the bread

After proofing which reach 90%

 of height of pan

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

Ingredients:

260g bread flour

3g instant dry yeast

160-180g egg(using 1 XL egg + meiji full cream milk) - I used 180g in total

30g castor sugar

2g salt

30g unsalted scs butter

Method:

1. Mix all ingredients (except butter) together in a mixer and let the ingredients incorporate together.

2. Add butter in and let it knead till window pane stage.

3. Divide the dough into 3 portions. On a floured surface, roll out the dough flat then roll into swiss roll.  Place it into a greased loaf pan.

4. Let the dough rise till 90% of height of pan.

5. Bake in preheated oven of 160C deg at lowest rack 45 to 50 mins. If the top of the bread browns too fast, cover with foil.

Temp and timing depend on individual oven

Steamed Radish Cake 萝卜糕

This is definately super yummy that I made it for continuous two day.  I made half recipe on the first day.  After steamed and cool it completely, I chilled it in fridge for few hours then sliced it and pan fry it.  It is so delicious that I regretted for not making full recipe.  The next day I bought another white radish and made the radish cake again.  Thank you Christine's recipe for sharing your recipe.

Recipe adapted from http://en.christinesrecipes.com

Ingredients: 

(Full recipe)

1 kg Chinese Radish 

170 gm rice flour

4 Tbsp wheat starch

40 gm Chinese sausage (臘腸)

45 gm Chinese bacon (臘肉) - I replaced with 45g Chinese sausage as I do not have chinese bacon

55 gm Chinese dried shrimps

60 gm salted radish (cai por)

2 shallots, minced

180ml cup unsalted chicken broth

pinch of grounded white pepper

Method: 

1. Steam Chinese sausage for 5 minutes for easy chopping. Let it cool then diced it coarsely. 

2. Peel the skin of radish and grate into strips.

3. Soak the dried shrimp for 5mins separately then drain and set aside. Coarsely chop them (if you buy smaller ones, you don’t need to chop them then.) 

4. Soak salted radish, rinse well and finely chop.

5. In a big bow, mix the rice flour with wheat flour well.

6. Add some oil in a non-stick wok, fry Chinese sausage over medium heat. Add in dried shrimps and salted radish, continue to fry until aromatic.  Set aside

7. In same wok, add another some oil, fry sliced shallots till it turn soften. Add grated radish.Sprinkle white pepper to taste. Pour in chicken broth, bring to a boil, cover and cook until tender and translucent. Remove from heat. 

8. Add rice flour and wheat starch, quickly combine all ingredients into a thick batter.

9. Add in chinese sausages, salted radish and dried shrimps and mix well. Pour the mixture into a greased pan, 8-inch square. 

10. Steam over high heat with cover, about 45 to 60 minutes. Check the water level and replenish, if necessary, with boiling water. Insert a chopstick into the middle part. If it comes out clean, the cake is cooked through. Let cool and refrigerate with cover for 4 hours.Cut into pieces, fry both sides until golden brown. Serve hot, accompanying with chili sauce and dark sweet sauce of your choice.

Homemade Chilli (Dipping use)

I have been wanted to make some chilli on my own all these years but did not try doing it till one aunty shared with me on the type of ingredients she used to make chilli.  She gave me a small bottle to try and I love it so much.  It is so similar to those chicken rice chilli.  I did some adjustment to the ingredients to suit my standard of hotness of the chilli.  I used my chilli for dipping during our steamboat reunion dinner and all the family love it.

Ingredients:

14 red chillies (8 deseeded)

7 garlic

1 slice of 2" young ginger

Juice of 5-6 limes

1 Bunga Kantan flower (the flower that rojak stall use)

1/4tsp salt

1 tbsp sugar

Method:

1. Wash and pat dry chillies. Cut off the top part away.

2. Deseed 8 pieces of chillies and cut all chillies into small pieces. 

3. Cut the flower into small pieces.

4. Place all chillies, garlic, young ginger, flower in the blender and blend.

5. Add salt, lime juice and sugar in and stir to mix.  You can also blend to mix it thoroughly.

Stir Fry Prawns with Oyster Sauce

A very easy peasy simple dish that can cook within minutes.  I have cooked this dish for few times but always cook by using ingredients with agaration measurement.

Ingredients:

10 large prawns

5 cloves garlic, minced

2 tbsp sesame oil

2-2.5 tbsp Lee Kum Kee Oyster Sauce

Some rice wine

Some water

Method:

1. Heat pan with sesame oil

2. Fry garlic till golden brown.

3. Add prawns in and give a few toss.

4. Add oyster sauce and rice wine in. Give the prawns a few toss.

5. Add some water in and give a final stir then dish up.

Final Edited Version of Copycat Jenny Bakery Cookie

Using the original source from joycemadethese.wordpress.com, I made some amendment on certain ingredients used.  Original is on the slight saltish taste.  Although I also have tried the version by Cynthia Neo which is closer to the Hongkong Jenny Bakery Cookie, my hubby and I find that it is abit dry to the throat.  Thus, we still prefer the original source of the copycat jenny bakery and changes I made to lesser the saltish taste.  This is the best of the best that my family like.  Texture still the same as in crumble and immediately melt in mouth type.  If you do not like the crumble melt in mouth texture, can also try out the recipe from Cynthia Neo which also listed on my blog.

Original recipe from: joycemadethese.wodpress.com

Ingredient with amendment I made:

170g tin type golden churn butter

30g block type unsalted golden churn butter

50g castor sugar

75g plain flour

80g bread flour

45g corn flour

Method:

1. Cream butter and caster sugar until pale and fluffy. Can use hand whisk too.

2. Sift the dry ingredients into the butter batter.

3. Fold the ingredients together with spatula until no dry ingredients are left unincorporated. DO NOT beat or over-mix as it would harden the cookies and the airy texture will not be achieved.

4. Put the dough into a piping bag with 1M tip nozzle.

5. Preheat oven to 180 C.

6. Pipe the cookies onto the baking tray. Leave about 1cm in between cookies as they tend to expand a little through baking. Chill the piped cookie dough in fridge for about 15-20mins.

7. Bake for 15minutes or until light golden brown.

8. Leave to cool on a cooling rack before storing them in air-tight container.

Edited version of Copycat Jenny Bakery Cookies

Thank you Cynthia Neo for sharing your edited version and received comments from others that your version is more closer to the original jenny bakery.  Me too, cannot wait to try out your version.  The recipe I previously used is abit on the saltish hence this time I try out your recipe but made some changes on the butter used.  Apart from using the tin type golden churn butter, I also used a small portion of butter from the block type unsalted golden churn butter.

Ingredients:

170g tin type golden churn butter

30g block type golden churn unsalted butter

50g icing sugar

90g plain flour

60g bread flour

50g rice flour

Method:

1. Combined butter and sugar until fluffy using hand whisk

2. Sieve all remaining ingredients and fold into the butter mixture

3. Pipe out cookies on baking tray

4. Baked at 150deg for 15-18mins