Steamed Yam Cake

Blueberry Frangipane Tart

Fill tart with blueberries.

Ingredients:

Tart shell:
200 gm flour
25 gm icing sugar
100 gm soften butter
1 small egg

Filling:
100 gm butter
100 gm icing sugar
100 gm almond meal
2 eggs
1 1/2 tabsp rum
15 gm flour

1/4 cup warmed strawberry jam
Fresh Blueberries

Method:

1. Add the butter cubes and rub with your fingertips until mixture begins to clump together or use a food processor.
2. Knead lightly for a few seconds before shaping into a disk about 5 to 6 centimeters thick. 
3. Completely wrap in plastic and chill.
4. Roll out the chilled dough and transfer into the buttered loose-bottom tart pan. 
5. Smooth out the edges of the pan and cut excess crust at the tip. 
6. Chill in the fridge for at least 30 minutes.
7. Preheat your oven to 180 C.  Blind bake for 10-25 minutes or until the edges turn golden. 
8. Remove from the oven and cool on a rack.

Method for Filling:    

1. Beat the softened butter and sugar until light and fluffy.
2. Add the eggs and flour and mix well.  Add the almond meal, and beat till combined.
3. Spread the strawberry jam onto the base of the tart shell.  
4. Add the filling into the cooked tart case.
5. Add fruits at the top. 
6. Bake at 180 C (350 F) for 25 minutes or until golden brown.

Pineapple Enzymes

Ingredients:
2 pineapples
2 lemons
350 gm organic brown sugar

Method:

1. Skin the pineapples and cut into small pieces.  
2. Skin the lemon and slice into thin slices.
3. Arrange pineapple onto the bottom of the glass bottle, follow by slices of lemon and sugar.
4. Repeat this step until all ingredients has used up.  
5. Finish the top layer with brown sugar.
6. Cover with lid and store the bottle in a shady and cool place for fermentation. 
7. Shake the bottle on the 3 rd day so that the fruits could be evenly fermented.
8. Ferment for 2 weeks.  Strain and store in bottle and keep refrigerated.  
9. Take 2 - 3 tablespoon of enzymes mixed with water after food.

Note:

Pineapple enzyme is the most popular tropical fruit enzymes. Drinking this delicious fruit enzymes on regular basis provides immense health benefits. Loaded with Vitamins and Minerals: Its nutrients include calcium, potassium, fiber, and vitamin C. In addition it is low in fat and cholesterol.  Aids digestion and bowel movement, improves appetite and increases good bacteria.

Pecan Cranberry Tart

Ingredients:

Pie Shell:
200 gm plain flour
20 gm icing sugar
100 gm butter
1 small egg
Cold water  
pinch of salt

Method:

1. Stir together the flour, sugar and salt into a large bowl.
2. Add the butter cubes and rub with your fingertip until mixture begins to clump together or use a food processor.
3. Knead lightly for a few seconds before shaping into a disk about 5 to 6 centimeters thick. 
4. Completely wrap in plastic and chill.
5. Roll out the chilled dough and transfer into the buttered loose-bottom 23 cm tart pan. 
6. Smooth out the edges of the pan.
7. Chill in the fridge for at least 30 minutes.
8. Preheat your oven to 350°F/180 C.  Lined with parchment paper and baking beans. 
9. Blind bake for 10-15 minutes.  
10. Remove the baking beans and continue to bake until the edges turn golden. 
11. Remove from the oven and cool on a rack.

Filling:

1/4 cup pack brown sugar

2 large eggs

1/4  cup honey

2 tabsp dark rum

2 tabsp butter, melted

1 tsp vanilla essence

140 gm pecan - roast lightly & coarsely chopped
1/4 cup dried cranberries - coarsely chopped

Pinch of salt

Method:

1.       In a medium bowl, cream the eggs and brown sugar.
2.       Add the honey and beat well.
3.       Add the rum, melted butter, vanilla & salt & beat well.
4.       Stir in the chopped pecans and dried cranberries and scrape into the blind-baked tart shell.
5.       Arrange the pecans evenly.
6.       Bake in preheated oven 180 C for 20 to 25 minutes until the filling is set and crust is golden.
7.      Let cool before serving.

Chili Sambal (Sauce)

Ingredients:

(A) Cubed:
10 red chillies
3 garlic
3 onion
10 green chili padi
1 large tomato 


sugar & salt to taste 

Method:
Heat pan and saute (A), till dry.  Season with salt and sugar.  Turn off heat.  Cool.
Blend the cooked ingredients till smooth.  Store in freezer.  

Note:

Its a dipping sauce.  Can be cook together with fried egg, fried chicken, tofu, seafood and vegetables.

Banana Lemon Cake

Ingredient:

(A)
175 gm butter
150 gm castor sugar

(B)
4 eggs

(C)
1 cup banana - mashed

(D)
235 gm self raising flour
3/4 teasp soda bicarbonate

(E)
1 1/2 tabsp lemon juice
1 teasp lemon zest

Method:

• Cream (A) till fluffy, add in egg one at a time, then add (C).  
• Fold in (D) and (E).  
• Pour into lined loaf tin.  
• Bake in preheated oven of 180 C.  Bake for 35 - 40 minutes or till done.

Pecan Rum Tart

Ham and Cheese Bun

Sausage Cheese Bun

Shrimp Paste Fried Pork Belly

Fried Pork Belly

 Ingredient

1.2 kg pork belly - slice till bite size or pork ribs cut into 2 ins length

(A)
1 tab shrimp paste
1/2 piece fermented beancurd (nam yue)
Garlic
Ginger
Cooking wine
Sugar

Potatoe starch

Method:

• Marinate pork in (A) for at least 4 hours or overnight.  
• Before deep frying mix in the potatoe starch.  
• Deep fried till golden brown.

Frangipane Tart

Frangipane tart is made from almond meal filling flavoured with rum for an extra kick.
Read on to find out more on how to recreate this delactable tart in your own kitchen!

Lemon Poppy Seed Cake

Lemon Poppyseed cake

Tau Fu Fah (Soya Bean Jelly)

A bowl of smooth and silky tau fu fah.

Blueberry Pancake

Pancake with fresh blueberries

Fried Rice With XO Sauce

Ingredients:

2 bowls cooked rice
2 eggs
1 bombay onion - diced
1/2 small carrot - diced
2 pieces ham - diced
1 cup cabbage - shredded

Seasonings:
Salt & pepper to taste
3 - 4 tabsp XO sauce

Chopped spring onion

Method:

• Scramble the eggs, dish out and set aside.
• Heat pan with oil, saute the onion, follow by the carrot, ham and cabbage.
• Stir fry till cook and well mixed.  Add in the rice and mix well.
• Add in seasonings.  Dish out and sprinkle spring onion.

Sweet Cucumber Relish

Spread the relish over tuna and mayonnaise on homemade pumpkin bread

 Ingredients:

(A)
1 kg small cucumber
1/2 red bell pepper
1/2 green bell pepper
1 large white onion

(B)
2 1/2 cup sugar
1 1/2 cup distilled white vinegar (Heinz brand with 5% acidity)
1 tabsp celery seed
2 teasp mustard seed

2 tabsp salt

(C) Mixed
2 tabsp cornstarch
2 tabsp water

Method:

• Use food processor to chop (A) till fine.  Soak in salt for 4 hours then drained.
• Boil  (B) to dissolved sugar.  Add in vegetables and bring to a boil.  
• Turn down the heat and let it simmer for 10 minutes.
• Add (C).  Pour into cleaned dried bottles.  Keep in refrigerator.  Yield 4 bottles.

Tip:
Leftover pickling syrup can be used in dressing cabbage salad.

Pan-Fried Scallops with XO Sauce

 Ingredients:

• 8 scallops (fresh or frozen), about 160 gm - blanch in hot water for 1 - 2 mins., 
• salt, to taste
• pepper, to taste
• 1/2 tsp Shaoxing wine
• 160 gm green beans - blanch, cut into 3 ins length
• Spring onion - cut into 3 ins length
• 1- 2 tabsp minced garlic
• 4 Tbsp water or chicken stock
• 2 - 3 Tbsp homemade  XO sauce or store bought
•  salt & sugar, to taste
• red chilli, finely chopped, for garnish, optional

Method:

• Heat oil in a wok or frying pan. Pan fry scallops over medium-high heat, until both sides are lightly brown, each side for about 2 minutes. Set aside.
• Heat oil and sauté garlic over medium heat until fragrant.  Add the green beans. Quickly stir fry. Pour chicken stock and stir fry well. Cook until the beans start to turn soft. Add XO sauce and scallops and spring onion.  
• Stir to combine well. Cook for another 1 minute. Add seasoning.  Serve immediately.

Braised pork belly with egg and Tofu

 Ingredients:

600 gm of pork belly, cut into cubes
1/2 tsp of five spice powder
100 gm tofu puffs
4 hard boiled eggs, peeled

Seasoning:

2 tabsp light soy

1 tabsp dark soy

1 tabsp oyster sauce

1 cup water +/-

 rock sugar to taste

3 tabsp cooking wine or Mirin

(A)

8 garlic cloves - leave whole

2 ins length cinnamon stick

2 star anise

1 tsp of Sichuan peppercorns (Fah Chiew) (optional)

Method:

• Heat up a pot or a big clay pot, add oil and saute  (A) till fragrant then add pork belly. 
• Add seasonings, bring the pork belly to a boil then simmer till pork is soft.
• Add tofu and the hard-boiled eggs. Dish out and serve hot with steamed white rice.

XO Sauce

Ingredients:

(A)
200 gm Dried shrimp - soaked then grinded fine in blender
100 gm Kum Wah Foh Tooi (Ham), finely minced

(B) Blended:
200 gm Shallots,
10 Garlic cloves,
150 gm Fresh red chillies or more if prefer spicy

(C)
225 gm Dried scallops
2 tabsp brown sugar
Salt & pepper to taste

Method:

• Soak the dried scallops in  water till  softened such that they break apart when gently pressed.  Reserving the juices. Finely shred the scallops. Set aside.
• Heat the oil in a large heavy pan over medium high heat. Fry (B) till fragrant, add (A) stirring constantly, and their reserved juices. Turn heat down to medium. Continue to fry for about 30 minutes, stirring constantly. Lastly, add in (C).  The finished condiment should be aromatic.
• Remove from the heat and let cool completely.
• Store in fridge or freezer.  Thaw before using.

Note:
Use XO sauce to fry rice & mee hood or any kind of noodles.   Add in last before dishing out. Serve over soft silky tofu.

Pumpkin Loaf Bread

  Ingredients:

120 gm milk/water
1 egg
250 gm pumpkin - steamed and mashed
500 gm bread flour
40 - 60 gm brown sugar
20 gm olive oil
2 teasp instant yeast
1 teasp salt

Method:

• Put all ingredients into bread machine.  Knead bread using ' dough ' mode.  
• Remove form into 2 loaves.  Proof till double in size.  
• Bake in preheated oven 180 C for 23 minutes or till done.

Make the bread in the bread machine. 

Prune Cake

Ingredients:

A:

230 gm butter

140 gm brown sugar

B:

4 eggs

C:

200 gm  prunes 

½  cup water     

D:

280 gm  flour

2 tsp baking powder

1/8 tsp. soda bicarbonate

3 tabsp. Milk

Method:

• Boil (C) till the prunes are soft, remove from heat, mash with a fork.  Cool. Set aside.
• Cream (A), till fluffy, add (B) one at a time.   
• Fold in (D) and lastly  fold in (C) lightly . 
• Pour into 2 loaf tins bake in preheated oven of 180 C for 30 minutes for till cake is done. 
• Or bake in muffin pan, for 20 minutes at 180 C.

 

Passion Fruit Ice Cream

Ingredients:

1/2 cup passion fruit (strained to remove seeds)
1 cup heavy cream
6 tbsp (90ml) whole milk
8 tbsp sugar
pinch of salt
3 large egg yolks - whisked
1 tbsp passion fruit seeds (optional)
1/2 lemon juice (optional)


Method:

• Mix together passion fruit  and 1/2 cup cream in a large bowl.
• Heat milk, sugar, salt and remaining cream till warm. 
• Slowly pour warm mixture into yolks, whisking constantly. 
• Scrape the warmed yolks mixture back into the saucepan.
• Cook the mixture over medium heat, stirring constantly till the mixture thickens and coats the back of a spoon. Strain. Stir well to combine custard, passion fruit and cream. 
• Add the lemon if using. Pour into container and chill in fridge overnight, then churn in ice cream maker for about30 minutes (depending on your ice cream machine). Add passion fruit seeds to the custard at the last 5 minutes of churning. Transfer to container and store in freezer. 

Fried Hokkien Mee

Fried Hokkien Mee

 
Ingredients:

• 500 gm thick yellow noodles 
• 1/4 cup minced garlic
•  100 gm sliced pork or chicken
• 150 gm prawns
• 2 - 3 dried mushroom - soaked and sliced
• 200 gm choy sam

Seasoning:

Soya sauce
Dark soya sauce
1 - 2 tabsp. oyster sauce
Salt to taste
1 - 1.5 cup of water or stock
 
Pork fat, cut into cubes and fried till crispy and brown (optional)

Method:

1. Wash the noodles and scald in hot water, drained.  Keep aside. 
2. Heat wok, add oil and saute the garlic.  Add the meat, prawns, and mushrooms,  add in the seasonings and bring to a boil.  
3. Add the noodles, mix well, cook till noodle is soft , add the vegetables, simmer the noodles till gravy is thick. Add the crispy lard cubes before dishing out.
4. Serve with sambal belachan

Fried Hokkien Mee

Pumpkin With Pearl Barley Sweet Soup

Pumpkin Pearl Barley Sweet Soup

Ingredients:

650 gm pumpkin - skinned and cubed
1/4 cup pearl barley
Brown sugar to taste
Few pandan leaves

Method:

• Boil the barley with just enough water to cover.  Simmer till soft.  Keep aside.
• Boil the pumpkin till soft, add sugar, discard the pandan leaves and leave to cool slightly.  
• Pour the pumpkin into a blender and blend it on pulse mode till thick and fine.
• Pour out into a serving bowl and add the barley in.
• Serve hot or cold with pearl barley.  
• Instead of barley , can substitute with gingko (pak kuo).  Separately boil with just enough water till soft.