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.

Apam Balik (Peanut Pancake)

Thick peanut pancake

Thin peanut pancakes

 Ingredients:

 Batter: 

300gm flour
1 1/2 cup  water
1 tsp instant yeast
1 tsp bicarbonate soda
1/3 cup sugar
1 eggs

Filling: 
Roasted peanuts-grind coarsely mixed with brown sugar
Butter
Creamy sweet corn

 Method:

• For the batter, mix altogether to a smooth batter. 
•  Leave for 30 minutes
•  Heat non-stick pan or heavy-bottomed pan, pour a ladle of batter and spread out flat like pancake. 
•  Sprinkle some peanut, sugar ,sweet corn and dot with butter. 
•  Cover with lid, cook over low heat and until the side become crusty and brown. 
•  Use a spatula to go round the edge and fold in half, remove from pan and cool slightly before cutting.  

Thin peanut pancakes

One large piece pancake before cutting.

Ham and Mushroom Risotto

Ham & Mushroom Risotto

Ingredients:

1 1/2 cups Arborio rice

(A)
2 tabsp butter
2 tabsp olive or vegetable oil

(B)
1 medium onion (about 1/2 cup) - chopped

(C)
4 cups hot vegetable stock or chicken stock
1/2 cup white wine (optional)

(D)
1 cup sliced fresh mushrooms or canned button mushroom
1 cup cooked ham or fried bacon - cubed
1/4 cup grated Parmesan cheese or cheddar cheese
Chopped parsley
Salt & pepper to taste

Method:

• Heat a heavy-bottomed saucepan, heat (A).  Add (B), saute for 2-3 minutes, add rice.
• Stir briskly with a wooden spoon, add  (C) by the ladle and cook until the liquid is fully absorbed.
• Repeat the process, it's important to stir constantly, add another ladle of hot stock as soon as the rice is almost dry.  
• Continue adding ladles of  hot stock cook until the grains are tender (about 30 minutes).
• Lastly, add (D).  Serve 3 - 4 .

Arborio rice

Ham & Mushroom Risotto

Potatoe and Meat Croquettes

Japanese Croquettes

 Ingredients:

500 gm mashed potatoe

(A)
1 medium onion - chopped

(B)
100 gm minced pork or chicken or beef

(C)
1/2 cup carrot - chopped
1/4 cup sweet corn kernels

Seasonings:
1 teasp dashi sauce
1 teasp sugar
1 tablesp sake
1 tabsp  mirin
3 - 4 tabsp Japanese soy sauce
salt & pepper to taste

Coating:
Flour
1 egg - beaten
 Panko or breadcrumbs

Method:

• Saute (A) in oil, add (B).  Stir fry till meat is cooked, add in (C).  
• Stir fry till fragrant, add in seasonings and simmer till sauce is dry.  Remove.
• Add the mince to the mashed potatoes and mix well.  Then roll into oblong shapes or patties shape.
• Chill in the refrigerator for 15 - 30 minutes. 

• Roll into the flour, then the egg and finally the breadcrumbs.
• Chill again in the refrigerator for 20 minutes before frying.
• Heat  a pan with 2 cm deep of  oil at medium temperature 
• Shallow fry the croquettes until golden.

• Serve with tartare sauce or chillie sauce or ketchup.

Buttermilk Waffles

Waffle served with homemade blueberry jam. 

Waffle served with honey and butter.

 Ingredients:

(A)
2 cups plain flour
1/2 teasp salt
2 tablesp sugar
1 1/2 teasp baking soda
1 3/4 cup buttermilk
2 oz melted butter or 4 tabsp. vegetable oil
2 egg yolks
1 teasp vanilla essence

(B)
2 egg white - whisk till soft peaks

Method:

• Combine (A) .  Fold (B) gently into the batter.
• Spread batter onto hot waffle iron and bake until done. 
• Serve with maple syrup or jam, and butter or caramelized banana.

Waffles with caramelized banana sauce.

 Caramelized banana sauce:

1 tabsp butter
2 - 3 banana - sliced
Brown sugar
Rum or orange juice

Melt butter in pan, sprinkle brown sugar, cook till dissolved, add in rum or orange juice, add in the banana and cook 1 minute or so.  Remove.

Oyako-Don ( Chicken and Egg over Rice)

Oyako-Don with dried seaweed.

Pour in dashi sauce, chicken and onion.

Let it cook till onion are translucent.

Slowly pour in the beaten egg, stir lightly to get the egg evenly distributed.

 Ingredients:

2 boneless chicken thigh - sliced bite size
2 eggs - lightly beaten
1 onion - sliced
Spring onion                       
2 servings of cooked white rice

(A)
1/2 cup water
1 tabsp Japanese soya sauce
1 tabsp sake
1 tabsp mirin
2 teasp sugar
1 tabsp dashi sauce

Method:

1.  Pour (A) into a shallow pan or sauce pan.  Bring to a boil.
2.  Add onion and chicken.  Allow to boil and lower heat.  Cook until chicken is cooked.  Stir.
3.  Slowly pour in egg, while stirring the chicken and onion, to get the egg distributed evenly.
4.  Sprinkle the spring onion (optional) then cover. Turn off heat.  Let it sit, covered till egg is set.
5.  Scoop a chunk of chicken, egg and dashi sauce over a bowl of hot rice.
6.  Garnish with spring onion and cut pieces of nori (dried seaweed) over rice.

Oyako-Don

   

Fried Tang Hoon / Fried Glass Noodle

Ingredients:

300 gm Tang Hoon - soaked till soft
100 gm dried prawns - soften, roughly chopped
Minced garlic
200 gm pork/chicken - sliced or minced, seasoned with soya sauce
2 chinese sausages - sliced
3 - 4 dried chinese mushrooms - soaked till soft, shredded

(A)
1/2 carrot - shredded
1 large onion - shredded
Cabbage - shredded

200 gm beansprouts
1 - 2 eggs

Seasoning:
Oyster sauce
Light soya sauce
Fish sauce
Dark soya sauce (optional)
Salt, sugar & pepper to taste

Method:

1.  Heat frying pan, dry fry the dried prawns till dry, add  oil.  Fry till fragrant.  Remove and set aside.

2.  Heat pan, saute garlic, add meat, stir fry till cooked, add in mushroom, sausages, stir fry till fragrant.

3.  Add in (A) and seasoning. Stir fry till well mixed, add some water (1/2 cup +/-) and the soften noodle.

4.  Stir fry  till well mix and cooked. Add in bean sprout  and the fried dried prawns, Toss well.  

5.  Make a well, crack in the eggs, scramble and toss back the noodles.  Continue to stir fry.  

6.  Check seasonings.  Dish out.  Serve with fried crispy shallots.

Baked Cheesy Macaroni

Baked Cheesy Macaroni

Sprinkle cheddar & mozzarella cheese before baking.

Ingredients:

Sauce for Macaroni:
 Pork/chicken/beef - minced
Onion - diced

(A)
Carrot - diced
Canned button mushroom - sliced
Celery, capsicum
Tomatoe puree to taste
Mixed herbs (oregano, rosemary, thyme, etc)
Salt & pepper to taste

Cooked Macaroni
Shredded cheddar cheese

Method:

1.  Saute onion with butter or olive oil till soft.  Add  minced meat, fry till cooked.
2.  Add (A) and simmer till vegetable is soft and sauce is thick.  Remove.
3.  Mixed the meat sauce into the macaroni and divide into individual baking casserole.
4.  Sprinkle sparingly the cheddar cheese.
5.  Bake in oven 180 C till cheese is melted and lightly browned.