Prawn Noodle Delimas Recipe

Prawn Noodle Delimas Recipe Ingredients:

A packet of Delimas prawn noodle

Hokkien Noodles

Cooked Prawns

Cooked Pork

Blanched Kangkong

Blanched Beansprouts

Fried shallots

Prawn Noodle Delimas Recipe Method:

Follow the instructions on the back of the packet of Delimas Prawn Noodle to make the soup.

Enjoy

Serves

Mooncakes - Ping Pei

Mooncakes - Ping PeiMooncakes - Ping PeiMooncakes - Ping Pei

Mooncakes - Ping Pei

Mooncakes Recipe

Preparation of Golden Syrup:

600 gm granulated sugar

1/2 cup water

1 tbsp lime/lemon juice or citric acid

70 ml (2 ozs) water

Boil the sugar with 1/2 cup of water, lime/lemon juice till golden brown over a slow fire. Then add in 70 ml(2 ozs) water before turning off the fire

Preparation of Pastry Skin:

350 gm - 500 gm all purpose bleached flour

230 gm golden syrup

110 ml oil

1 tbsp potassium carbonate and sodium bicarbonate/kan sui

Mix golden syrup, oil and kan sui together and let it sit for at least 1 hour.

Add in 350 gm flour and mix into a dough. Knead until dough does not stick and is pliable (getting the correct consistency is important - add more flour if the syrup if the dough is too hard and not binding or adjust with more flour if the dough is too runny. )

Rest dough for another 30 minutes before using

Preparation of Lotus Paste:

600 gm lotus seeds with skin and in halves

1 tbsp pottassium carbonate & sodium bicarbonate solution(kan sui)

500 gm sugar

2 cups of peanut oil

60 gm (2 ozs) toasted melon seeds(kua yan)

60 gm (2 ozs) toasted kernel of olive seeds(lam yan)

2 ozs maltose

2 heap dessert spoon wheat starch(tung mein fun) - add this to 1/2 cup of oil from the 3 cups

Boil 600 gm of lotus seeds with 1 tbsp pottassium carbonate & sodium bicarbonate solution(kan sui) for 10 minutes.(Test to see if skins can be removed easily). Cool the lotus seeds and remove the skins and cores.

Using the pressure cooker, steam the lotus seeds for 15 - 20 minutes.

Put the lotus seeds in the food processor and blend till smooth and pour into a large microwable bowl.

Put 1 cup of oil and 150 gm of sugar in a cooking pan and cook till sugar is golden brown. (This must be under a low fire otherwise the sugar will get burnt) When the sugar is golden brown, put in together with the blended lotus seeds and the rest of the sugar. Also add the maltose and another 1/2 cup of oil.

Cook on high for 10 minutes, stir, and continue cooking at 3 - 5 minutes, stir when time is up. Cook until paste is nearly done, then add in the remaining 1/2 cup of oil which has the wheat starch. Continue to cook until done (The lotus paste is ready when it is thick and does not stick when tested).Add in the melon seeds and kernels of olive seeds and let it cool before using.

Preparation of Red bean Paste:

600 gm red beans

700 gm sugar

2 cups peanut oil (1 cup of oil, add in a heaped tbsp of plain flour)

90 gm (3 ozs) plain flour

2 tbsp rose jam/sugar (optional)

Put red beans and enough of water to cover the beans in the pressure cooker, cook uncovered for 5 minutes and then drain.

Put back the drained beans and enough of water in the pressure cooker. Cover and cook on highest pressure for 30 minutes. Remove cover when there is no more pressure.

Take a container and fill 3/4 of it with water. Place some cooked red beans in a sieve and place the sieve at the water surface of the container. Knead and sift the red beans. The food of the red beans will separate from the bean coats/shells and sink to the bottom of the container. Discard the bean coats and continue this process till all the red beans have been mashed and sifted.

Place this watery bean food in a muslin cloth sack or tea cloth and squeese out the water. Continue this process till the water from all bean food has been squeezed out.

Put drained bean food, 1 cup oil, sugar in a large microwable bowl and microwave on high for 10 minutes, stir and continue to cook on high 5 minutes at a time until nearly done. Add in the cup of oil that has the plain flour added in and continue to cook until ready. (time for cooking differs depending on how dry the bean food has been drained)

Add in the rose jam if using.

To assemble the mooncake:

Divide mooncake pastry to 35 -40g (big moulds)and 15g (small mooncake moulds). Knead each portion for a while and roll into a ball .

Divide mooncake paste to 120g (for big mooncake with yolks) and 30g (small mooncake), 140g (big mooncakes without yolks). Knead each portion a little and form each into a ball .

Lightly flour (using cake flour) your hands. Flatten a pastry dough to a 2.5-inch disk/circle. Press to make the edges thinner than the central part and place a ball of paste. Start pushing the paste against the dough . As you push the paste, the dough will start to enlarge. Press the centre of the paste lightly and place an egg yolk there(salted egg yolks should be cooked by addng in a tbsp of wine and steamed). Continue to wrap up the mooncake until the pastry fully cover the filling. Roll into a ball.

Lightly flour the mooncake. Place mooncake, seam side up, in mould. Flatten mooncake to conform to shape of mould . If using a wooden mould, bang upper, lower, left and right sides of mould to dislodge the mooncake. For plastic moulds, just bang slightly the sides of the mould and the mooncake will dislodge with ease.

Place cake on to a lined baking sheet (i use silpat/silicone baking liner). Repeat to shape remaining mooncakes.

Put the mooncakes in the middle of oven and turn on the broiler/grill/upper heat and broil for 5 minutes or until evenly brown. Remove mooncakes from oven and set aside for 10 minutes.

Remove from oven and switch setting to oven 375 f convection.

In the meantime, prepare egg glaze.

Beat an egg slightly. Add 1 tsp oil and 1 tbsp water. Strain the egg mixture.

Brush with egg glaze . Stand for further 5 minutes before returning mooncakes to oven.

Bake for another 10-15 minutes.

Remove from oven and let is cool in the baking sheet before transfering to baking rack for further cooling.

Store for 2-3 days. Mooncakes will get set and the pastry skin will be shinny and soft and ready for serving.

Pulut Tekan/Lam Fah Koh Recipe

Ingredients:


500 gm glutinious rice, wash and soak for 4 hours, then drain well

350 ml coconut cream

1 tbsp sugar

1 tsp salt

1/2 tsp dried bunga telang - reconstitute with 1/4 cup of boiling water)

a large piece of banana leave

Method:


Put all the ingredients int0 a steaming tray and steam on high heat until cooked (about 45 minutes)



Remove 1/3 of the cooked glutinious rice into a mixing bowl, add a little of the blue bunga telang extract and mix well to obtain a blue glutinious rice.



Add in the remaining 2/3 cooked glutinious rice and mix lightly to obtain a marble effect.



Using a piece of banana leave, press glutinious rice into a 7 inch square cake pan which has been lined with banana leaves. Cut a piece of 7 inch square thick cardboard and cover it with heavy duty aluminium foil. Use this as a lid and press it down on top of the pressed glutinious rice. Use something heavy (i use a 6 inch saucepan filled with water) on top to weigh down cake until cool and firm.



Cut into pieces and serve with KAYA
Serves

Instant Noodles

Ingredients:

a packet of instant noodle

Method:

Fill a big soup bowl 3/4 full of cold water.



Put in the noodle and flavors



Microwave on high 3 - 4 minutes, covered with a splatter.(time differs with the wattage of your microwave)



Using oven mittens, remove the splatter then the bowl of cooked noodles.



Enjoy

Serves

French Toast Recipe

French Toast Recipe Ingredients:

1/3 cup Whole milk
2 Large eggs
1 tbsp Sugar
1/2 tsp Vanilla
1/4 tsp Salt
3 slices White or egg bread
1 tbsp Butter


French Toast Recipe Method:

In a shallow bowl, whisk together milk, eggs, sugar, vanilla and salt.

Melt butter in large frying pan on medium heat.

Dip bread in egg mix, turning to coat each side.

Cook bread in frying pan until underside is golden, then turn and cook until reverse is golden.

Serve immediately.

Alternatively:

Use the sandwich toaster then the butter can be omitted.

Serves

Rice Crispies Dora and Spongebob Recipe

Rice Crispies Dora and Spongebob Recipe Ingredients:

3 tablespoons butter, melted
1 teaspoon vanilla
4 cups miniature marshmallows or 40 large
6 cups rice crispies

Rice Crispies Dora and Spongebob Recipe Method:

In a medium saucepan, combine butter, vanilla, and marshmallows.

Melt over medium heat while stirring with a wooden spoon.

Remove from heat, and mix in rice crispies

Or:

Put butter, vanilla and marshmallows and microwave on high for 2 minutes,

Spoon and press into Dora and Sponge Bob moulds.

Cool and remove from moulds and ice with melted chocolate and buttercream. M & Ms, sliced almond and tiny marshmellows were also used to decorate Sponge Bob


Serves

Lotus Root Soup Recipe

Lotus Root Soup Recipe Ingredients:

1 lb lean pork ribs
1 section of lotus root - peel and cut into slices
8-10 dried pitted red dates
1 cup raw peanuts - wash and drain
1 piece of dried squid - wash
6 cups water
Salt and pepper to taste.

Method:

Wash pork ribs and have enough of water to cover the ribs.

Bring to the boil for 5 minutes.

Remove from heat and pour away the water.

Wash the ribs with cold running water.

Put ribs back to pressure cooker and add 6 cups of water, sliced lotus root, drained raw peanuts, pitted red dates, washed dried squid and pressurise on high for 30 minutes.

Turn off heat and let the pressure go down before opening lid.

Remove lid and add salt and pepper to taste.

Serve hot.


Serves

Hum Cheem Paeng II Recipe

Hum Cheem Paeng II Recipe Ingredients:

(A)
360 g bread flour
130 g sugar
1 tsp bicarbonate of soda
1/2 tsp alkaline water/potassium carbonate & sodium bi-carbonate solution(see ban jian kuih for picture)
250 ml water
1/2 tsp instant yeast


(B)
Starter:
90 g all purpose flour
90 ml water 2 tsp vinegar

(C)
Filling:

1/2 tsp 5 spice powder
1/2 tsp Lam yue(red bean curd)
1/2 tsp oil
1/4 tsp salt

Method:

Mix all the ingredients for the starter. Leave covered for 2 days.

Mix all the ingredients in (A) with the starter which has been proved for 2 days. Use a wooden spoon or spatula to mix as the dough is very sticky.

Leave the dough covered with plastic wrap and let rest of 20 minutes.

After 20 minutes, bring the dough from the sides into the center and continue to do this until the dough is smooth. Rest 20 minutes again.

Repeat the folding and resting for another 3 more times.

Rub some oil on the surface of dough, cover well with plastic wrap and leave to proof for 2 - 3 hours.

Spread alot of bench flour before pouring dough on to board. Roll dough into a rectangle. Spread filling on and roll up like a swiss roll.

Cut dough into pieces and roll cut side dough into a very thin round(i find that the thinner the better the puffing).

Heat oil until 325 f and deep fry the dough. When dough floats to the top, use the chopsticks to turn dough as frequently as possible. Turning the dough allows even puffness. Fry until dough is golden brown. Sprinkle with salt while still hot (optional - if you like a saltier taste) cos certain brands of lam yue is not as salty.

Note:

The is no salt added to the dough that is why the yeast can go wild and happy)




Serves

Beansprouts Recipe

Beansprouts Recipe Ingredients:

1/4 cup mung beans
a square one gallon ice cream tub
a bag of pebbles about 3 - 5 lbs
a strainer
few layers of kitchen towel

Method:

Wash the beans thoroughly, and sort out any discolored or defective beans.

Place the beans in the tub, cover them with water, and let them soak overnight in a dark place.
Sprouting in light allows a green color to develop and most people prefer white sprouts.

The next morning, drain off the water using the strainer. Sort beans again, there will be immature beans that have not been soaked through.

Wet the kitchen towel and place on top of beans, then place the bag of pebbles on top. Cover the tub and place in a dark cabinet.

Each day rinse the beans and developing sprouts with lukewarm water, pouring off the excess water each time, rince once in the morning and then in the evening.

By the fourth day the sprouts should be at least 1 inch long .(the beansprouts can be eaten at this stage but i prefer them to be about 2 inches in length which will take another 3 - 4 days)

When the sprouts reach the desired stage of development, wash them in cold water to remove seed coats, fibrous roots, and other residue.

The sprouts are best eaten soon after washing, but can be stored for several days in the refrigerator at 40-45°F.

Serves

Ban Jian Kuih Recipe

Ban Jian Kuih Recipe Ingredients:

100 g all purpose flour
25 g rice flour
1/8 tsp potassium carbonate & sodium bi-carbonate solution
1/2 tsp bicarbonate of soda
1/2 tbsp dry buttermilk
1/4 tsp salt
50 g sugar
160 ml water

Filling :

100 g chopped roasted peanuts)
80 g castor sugar ) Mix together

2 tbsp Margarine cut into small pieces


Method:

Mix all the ingredients well into a batter and leave aside covered, to rest for at least 30 minutes.

Lightly grease an apam pan(if available) or a 10 inch nonstick frying pan and heat it over a medium low flame.

Pour in all the batter and using the base of the scoop/ladle , spread the batter evenly around and to the sides of the pan. Cover pan.

When bubbles are seen on the surface of the half cooked batter, sprinkle a handful of filling over. Spread the pieces of margarine all over the filling.

Cover the apam and cook further for half a minute.

Remove the cover and use a flat-bladed knife/spatula to release the sides and bottom of the apam and fold into half.

Cool before cutting into wedges.


Serves

Apam Balik Recipe

It is more of a crispy crepe/pancake but the filling of peanuts, sugar and a dash of butter is the same as Ban Jian Kuih. Seeing how they were made while waiting for your turn in the pasar malam, was amazing, a task i thought was difficult to make at home. The dough was thick and a whole ball of it was put in the heated special apam pan and then the excess was removed leaving a thin layer of dough that was stuck to the pan. This recipe below is totally different although the result of crispy apam is the same. I don't know if it is the recipe or that there is no humidity here that the apam remained crispy throughout.

Apam Balik Recipe Ingredients:

170 gm all purpose flour
100 gm rice flour
30 gm cornstarch
2 tsp double action baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 tsp vanilla essence
6 - 7 ozs water
150 gm fine granulated sugar

Filling:

120 g melted butter
150 gm fine granulated sugar
1 cup chopped roasted peanuts

Method:

Mix all the ingredients together, strain and leave in the fridge for at least 3 hours. (i left it overnight)

Heat a crepe pan or a small nonstick pan slightly. (just hot enough for batter to stick to pan)

Pour in a 4 oz laddle of batter and swirl pan so that batter is coating the edge. Remove the excess batter and sprinkle in some sugar on the pancake.

Cook till the bottom of pancake is golden brown.

Sprinkle with melted butter and then chopped roasted peanuts.

Fold the pancake into a half and leave to cool.(it will be crispy as soon as it gets cold)

Serves

Chives Dumplings Recipe

Chives Dumplings Recipe Ingredients:

Dumplings:

1 1/4 cups wheat starch/tung mein fun
1/4 cup tapioca flour
1/2 tsp salt
1 cup boiling water
1 tsp vegetable oil


Filling:

1 1/2 tsp salt
1/2 lb chinese chives, cleaned, trimmed and cut in 1/2 inch lengths
4 ozs shrimp, peeled, deveined and cut in 1/4 inch dice(about 1/2 cup)
1/2 tsp soya sauce
1/8 tsp ground white pepper
1/2 tsp toasted sesame oil
1 tsp cornstarh


Method:

Dumplings:


Combine wheat starch and tapioca flour and salt.

Add boiling water and the oil and stir with chopsticks or wooden spoon. While the dough is still very hot, turn it out onto a board dusted with 1 tbsp wheat starch.

Knead until smooth, adding a little more wheat starch if neceassary. The dough should be soft but not sticky.

Divide the dough into thirds. Use palm to roll each portion into a 9 inch cylinder. Cover loosely with a slightly damp paper towel to keep the dough from drying out. The dough is now ready to cut and press or roll out as needed.

To make round dumpling wrappers, wheat starch dough can be sandwiched between squares of baking parchment and then pressed flat using downward pressure (i use the pastry scraper). The result will be an almost-perfect circle. Afterward, if you still want your circles larger or a little thinner, roll them out lightly with a rolling pin before peeling away the parchment.



Filling:

Bring 2 quarts of water and 1 tsp of salt to a boil.

Add the chives and blanch for 1 minute over high heat.

Drain the chives in a colander, and rinse under cold water to stop the cooking.

Squeeze the chives dry.

Combine the chives with the remaining 1/2 tsp salt, the shrimp, soya sauce, white pepper, sesame oil and cornstarch.

Set aside.

To assemble:

Make one very narrow pleat that extends from the edge almost all the way to the center of the circle. Make 7 or 8 more narrow pleats alongside, each almost overlapping the last.(i can only manage to pleat 5). Your final pleat should be just over halfway around the circumference of the dough. Press a finger lightly along the inside of the pleats to flatten them slightly and enlarge the pocket within.




Spoon about a teaspoon of the filling into the pocket, keeping it from touching the open edge of the dough. Pinch the edges of the dough together very firmly.

Repeat with the remaining dough and filling.

Arrange the finished dumplings 1/2 inch apart in an oiled pan. Steam on very high heat for 7 minutes, replenishing the steamer with hot boiling water as necessary between batches.

Let dumplings rest for a few minutes before transferring them to a serving plate.

Serve hot.

Serves

Yau Char Kway II Recipe

Yau Char Kway II Recipe Ingredients:

3 cups bread flour

7 – 10 ozs water (Denver friends - use 10 ozs)
1 tsp ammonia bicarbonate
1 tsp baking soda
1 tsp alum
1 1/4 tsp salt

Method:

Mix the ammonia bicarbonate, baking soda, alum and salt with 7 ozs water until dissolve.

Add in to the flour and using the end of a wooden spoon, stir in a circular motion until a dough is form – dough should be sticky, if not, add in more water – dough must stick to fingers. I have used as much as 12 ozs altogether to get the dough to be sticky.

Cover with cling wrap and let it rest for 30 minutes.

After 30 minutes, punch down the edge and all over dough with your knuckles for at least 8 punches, then take the dough from the side of bowl, lift it as high as it can go and fold in the middle - 4 folds will do . Let is rest for 15 – 20 minutes.

Repeat the punching , folding and resting for 3 – 4 times more.

Next, oil your fingers and dough, lift it up and overturn it, oil the top so that it will not dry. Wrap tightly with cling wrap, and leave in the fridge for 1 hour.

After 1 hour, remove from bowl, divide into 2 portions and fold in to make a long smooth elastic dough. Wrap it back with greased cling wrap. Then put in a Ziploc bag and leave in the fridge for 3 – 4 hours.. Leaving in the fridge, well wrapped, overnight is better – the dough is easier to handle and the result is lighter.

Heat a large wok with oil half full.

After 3 – 4 hrs or overnight, lightly flour the pastry board .

Spread dough into a flat long 2 inch wide and 1/4 inch thick. Use a rolling pin to aid the spreading.

Cut into ½ inch strips.

Check oil temperature, it must be more than 350 f to begin frying.

Using a bamboo skewer, dip in water and dap very little in the middle of a strip of dough. Top with another strip and using a dry lidi(bamboo skewer)or a chopstick,press down horizontally in the middle of the two strips to adhere.

Pull and stretch the pressed strips until as long as possible, and put the stretched strip in the hot oil. (I stretch a pressed strip until it resists, then do the next and when I finished the rest, I come back and stretch the first and so forth)(i found that the stretched dough has to be stretched uniformaly to achieve a presentable yck)(if you have a buddy to help to do the frying and turning, you could stretch and put to fry one at a time)

When the yck floats to the top, use a pair of chopsticks and turn the yck. Keep on turning until it has finished expanding.

Fry until slightly brown. Remove from oil

Repeat with the rest of the strips until all are done. .(yck can be packed well wrapped and leave in freezer and it can be re fried or baked in the oven)

Re fry all the yck until crispy.

Preheat oven at 250 – 300 f and leave the yck in the oven for 10 minutes to rid of some oil.

Serves

Doughnuts Recipes

Doughnuts Recipes Ingredients:

2 1/4 cups unbleached flour/bread flour
1 1/2 tbsp fine granulated sugar
1/2 tsp salt
1 1/2 tsp instant yeast
1 1/2 tbsp butter
1 large egg
130 ml whole milk

Method:

Combine flour, fine granulated sugar, salt, yeast, egg and milk in a mixing bowl. Knead dough until smooth and elastic. Cover with a clingwrap and leave to rise until double.(i used the breadmachine)
.
When the dough has finished its first rising, punch down the dough and remove it out onto a lightly floured surface. Cover with damp cloth and let it rest for 5 minutes.

Roll dough out to 1/2 inch thickness.

Cut with a doughnut cutter (i use a tuna can and an one inch lid) and place the dough pieces on a greased tray.

Cover with a damp cloth and leave to rise for 30-40 minutes until double in size.

Deep fry doughnuts in hot-oil. Turn frequently until the doughnuts are golden brown and puffed up.
.
Coat doughnuts with fine granulated sugar while they are still warm.

Serves

Soft Pretzel Recipes

Soft Pretzel Recipes Ingredients:

1 1/4 cups water 80 f/27 c
1 egg yolk room temperature
1 tbsp oil
2 tbsp sugar
1 tsp salt
1/8 tsp white pepper
3 1/2 cups bread flour
1 tbsp instant yeast

Glaze
1 egg white
1 tbsp water

Toppings(optional)

kosher salt and sesame seeds

Method:
Choose the program for pretzels in the breadmachine and turn on 'start' and wait for program to end.

To do it manually or with cake mixer, knead all the ingredients until soft and elastic. Cover and leave to rise until double.

On a lightly floured surface, cut dough into pieces - 8 or 16 pieces.

Roll each 16 pieces into 16 inch rope and 8 pieces to 24 inch rope. (Roll a piece until it does not stretch anymore, let it rest. Repeat rolling with the rest of the pieces and then come back to the first rope and so forth until the desired length )

Cross the ends of the rope to make a loop(i pick up the left end with my right hand and right end with the left hand). Twist the crossed ends once and fold across the loop.

Place on a greased baking sheet 1 1/2 inches apart.

Brush with glaze and sprinkle with topping.

Let rise until double in size, about 30 minutes.

Bake at preheated 375 f/190 c for 15 - 20 minutes or until done.

Optional: i like to drizzle with melted butter as soon as it is out of the oven.

Variation

Pepperoni Pretzels:

Add 1 cup sliced pepperoni and 2 tablespoons Parmesan cheese to dough ingredients.

Follow above method to complete.

Serves

Fatt Koh/Huat Kuih Recipe

Fatt Koh/Huat Kuih Recipe Ingredients:

250 gm self rising flour
140 gm chinese peen thong/gula melaka/gula kabung
100 ml water
150 gm very thick coconut milk(by weight)
a pinch of salt

Method:

Chop up the sugar into small pieces and add 100 ml water.

Cook in the microwave or stovetop until sugar melts. Sieve and let it cool.

Add all the ingredients in the cake mixer and using the whisk, whisk until thick and smooth.

Heat the spaghetti pot with 2 inches of water and bring to high boil with the cups on the steamer to heat them before pouring in the batter which should be 90% full. Cover lid tightly and steam for 15 minutes. The kuih should smile if the right amount of batter, time for steaming and maintaining high heat are observed.

Notes

The ones made with gula melaka are very fragrant while the ones with peen thong are very plain but not floury though.


Serves

Chin Kiang Pork Ribs Recipe

This dish is named after the black vinegar which is distilled in Chin Kiang , Jiangsu Province in China and the meaning of the name is "Garrison (of the Yangzi) River" These ribs are traditionally braised for 45 minutes but using the pressure cooker, it only takes 10 minutes.

Chin Kiang Pork Ribs Recipe Ingredients:

2 lbs pork ribs(chopped into bite size)
1/2 cup of chinese celery(cut into 1 inch lengthwise)
1/2 big onion(wedged)
1 pcs of bay leaves

Gravy:

1 1/2 cups water
4 tbsp sugar
4 tbsp chin kiang vinegar
1 tbsp light soya suace
1 tbsp worcestershire sauce
1/2 tsp A1 sauce
1 tbsp tomato sauce
1 star anise.

Thickening:

1 tbsp cornflour
2 tbsp water

Method:

Heat oil and brown the pork ribs. Leave aside.

Place the pork ribs and rest of the ingredients and gravy into the pressure cooker. Cover and bring pressure to high. Lower the heat to the lowest but maintain the high pressure. Cook for 10 minutes.

Release pressure immediately and remove cover.

Cook gravy until it thickens slightly, then further thicken with cornflour solution.

Dish out and serve.

Serves

Nutty Crisps Recipe

Nutty Crisps Recipe Ingredients:

1 1/2 - 2 cups nuts - almond flakes/cashews etc
3 egg whites or 6 tbsp egg whites
1/3 - 1/2 cups fine granulated sugar
1/4 tsp salt
1/4 tsp almond essence/butter oil
2 tbsp oil
1/4 cup flour

Method:

Spread the nuts on to the baking sheet.

Turn on the oven to 350F convection to preheat and put the baking sheet with the nuts to roast.(you are roasting the nuts starting with cold oven/0 degree f )

Turn on timer to 10 mins for almond flakes and 15 minutes to cashews(time differs with different oven, so check the nuts at 5 minutes interval for doneness)

Line a silicone sheet on another baking sheet and put in all the ingredients. Mix thoroughly and spread out as thinly as possible. (If silicone baking sheet is not available, line the baking sheet with aluminium foil and grease the foil lightly)

Put to bake for 16 minutes and the crisps should brown at the sides. Turn off oven and leave the crisps to brown. Check the oven every 5 minutes, crisps should be totally brown and crisp in 10 - 15 minutes.

Remove crisps from oven and leave to cool. Once it has been cooled, it can be broken up at random and enjoy.

Serves

Chee Cheong Fun II Recipes

Ingredients:

a packet of vietnamese rice stick Hu Tieu

Garlic oil
Sweet Sauce (recipe is in Chee Cheong Fun)
Fried Shallots or garlic
Roasted Sesame seeds

Method:

Cook the rice stick according to the instructions on the back of packet. Rince in cold water and drain dry.

To serve:

Top a plate of cold hu tieu with garlic oil, sweet sauce, fried shallots and roasted sesame seeds.

Enjoy

Serves

Chee Cheong Fun Recipe

With sweet sauce, garlic oil, fried onions and sesame seeds

With X O Sauce, Chilly Sauce, Garlic oil, Fried onions & sesame seeds

With sambal Hae Bee, Garlic oil, soya sauce, fried onions and sesame seeds

Spray pan with vegetable oil. I use 2 eight inch pans.

Heat oiled pan

Measure 1/4 cup of batter

Pour into pan

Swirl and tilt pan around to level batter, cover and steam until cooked.

Remove from steamer, leave pan in cold water bath for 2 minutes. Then using a spatula, loosen the sides and roll it up

Cheong fun is ready

Ingredients:

3/4 cup of rice flour
1 tbsp of tapioca flour
1/4 tsp salt
1/4 tsp borax powder (pangsah)
1 tbsp oil
3/4 cup of cold water
1/2 cup of hot boiling water
1 tbsp of chopped spring onions
2 tbsp of chopped dried shrimps (presoak dried shrimps in hot water to soften)


Method:

Spray 2 eight inch pan with vegetable oil.

Pour water 3/4 inch deep into a skillet.

Make a cold water bath by filling a second large pan with 1 inch of cold water.

In a medium bowl, combine the rice flour, tapioca flour, salt, borax powder and oil. Add 3/4 cup cold water and stir until smooth.

Stir in the hot boiling water and chopped spring onions.

Bring the water in the skillet to a boil, then reduce the heat so it is barely bubbling.

Float the oiled pan on the water to heat it through.

Give the batter a quick stir and ladle 1/4 cup of the batter into the pan and a sprinkle of chopped dried shrimps, tilting the pan to spread the batter evenly.

Cover and steam for 3 - 4 minutes, or until the sheet has cooked through.

Transfer the pan to the cold water bath for 2 minutes.

Use a flat spatula to loosen the sheet along one edge, then roll it up loosely.

Transfer the roll to a plate.

Repeat with the remaining batter, cleaning and oiling the pan each time, and replenishing the simmering water in the skillet as necessary.

To serve, cut the roll into 1 inch slices and top with sauces of your choice.

Sweet Sauce


2 tbsp grounded teem cheong/tau cheong/mein see
2 heaped tbsp creamy peanut butter
1/2 tsp garlic powder
1 tsp onion powder
1 tbsp soya sauce
1/2 tsp dark soya sauce
1/4 - 1/2 cup sugar
2 cups water

In a big microwavable bowl, combine the grounded teem cheong, peanut butter, garlic & onion powder, soya sauce and dark soya sauce. Mix them well by adding a little water at a time. Finally add in all the water.

Cook on high in the microwave for 2 minutes. Stir and add in 1/4 cup sugar, Stir well and continue to cook for another 2 minutes until all the sugar has dissolved.

Adjust taste by adding more sugar and if the teem cheong is not so salty, a dash of salt should be added to bring out the sweetness.

Cook further for 1 minute and sauce is ready. It will taste better if you serve the sauce while it is warm as the chee cheong fun has to be at room temperature.

Note:

This chee cheong fun has to be eaten as soon as it is made.

I made a batch earlier and left them cover in the warm water that was left behind after the steaming, thinking that it will be still warm when i serve later. When i wanted to serve them, they were all cracked and not presentable at all.

Eight Treasure Rice Recipe

Eight Treasure Rice Recipe Ingredients:

2 cups long-grain white rice
3 cups glutinous rice
10 cups water
3 tablespoons peanut oil
6 Chinese dried mushrooms, soaked 20 minutes in warm water, squeezed dry, stemmed, caps finely diced
2 dried Chinese sausages (lup cheong), diced
1 boneless chicken thigh, diced
1 tablespoon dried shrimp, soaked 20 minutes in warm water, drained
1/2 can lotus seeds(From a can of boiled lotus seeds)
1/2 cup diced onion
1/2 cup diced bamboo shoots
2 tablespoons light soy sauce
1/2 teaspoon five spice powder
2 teaspoons sesame oil
1 teaspoon salt
2 scallions, chopped

Method:

Combine the rice and wash 3 times.

Heat the peanut oil in a wok until almost smoking. Stir-fry dried shrimp until fragrant, remove and set aside. Fry the Chinese sausages until fragrant, remove and set aside. Fry the diced chicken until brown and then add the mushrooms, onion, and bamboo shoots for 1-2 minutes. Add the soy sauce, five spice powder, sesame oil, and salt. Stir-fry to mix well, lastly add in the lotus seeds.

Cook the rice in the rice cooker with 10 cups of water and when it is done, add the stir-fried ingredients, mixing them through the rice. Cover and leave on warm for 10 minutes. Turn off the heat, and allow to stand for 10 minutes.

TO SERVE:

Stir the rice with chopsticks, adding the chopped scallions. Remove the rice from the pot and pack into a lightly oiled bowl, pressing in firmly.

(If preparing a day in advance, refrigerate in the bowl until just before needed.)

Steam the rice in the bowl for 10 minutes, and invert to serve.


Serves