Nam Yee Biscuit (Kai Chai Paeng)

Almond Snowball

 Ingredients:

(A)
240 gm butter
100 gm icing sugar
pinch of salt
1 teaspoon vanilla essence

(B)
300 gm flour
100 gm ground almond

Method:

• Cream (A) till light and fluffy.  Fold in (B).
• Roll into balls or use a cookie scoop.  Chill in fridge for 30 minutes.
• Bake 160 C for 25 minutes. Cool. While still warm coat with icing sugar and again once the cookie has cooled.  Store in air-tight container.

Pecan Fig tart

 Ingredients:

Pie Shell:
190 gm plain flour
30 gm icing sugar
100 gm butter
1 small egg
cold water to bind
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 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
50 gm dried figs - cut into small pieces

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 figs 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.

Dried Figs.

Fill the tart shell with pecan and dried fruits and arrange whole pecan before baking.

Long Yoke (Pork Jerky)

Ingredients:

300 gm lean meat (rear leg)
200 gm pork belly

(A)
1 1/2 tabsp soy sauce
1 tabsp fish sauce
1 tabsp wine
100 gm sugar
1 tabsp oyster sauce
1 tabsp cooking oil
1 1/2 tabsp water
1/4 teasp 5-spice powder
few drops red coloring 

Method:

• Minced both the meat together and mix in (A).
• Leave in fridge for 1-2 days.   
• Take a portion of meat on a parchment paper and cover with a cling wrap. 
• Roll to a thin layer. Remove the top piece of cling wrap.B
• Bake in oven of 100 C for 15 to 20 minutes to dry the meat. 
• Remove from oven, cut into rectangular shapes.  
• Grill the meat till dry and slightly charred.

Versatile Chili Paste

Sambal Tumis Paste

Ingredients:

(A) Blended:

1cup (500 gm) shallot,peeled
2 - 3 large onion, cut small
1 cup or 4 bulbs garlic,peeled
1/2 cup candle nut ,wash

(B) Blended:
150 gm fresh  red chili (hot)

200 gm dried red chili (hot),soak until soft

(C)

50 gm belacan (shrimp paste) - pan-fried till crisp brown and fragrant, remove

(D)
1/2 cup sugar or gula melaka (palm sugar) or to taste
6 tbsp tamarind paste or to taste
sea salt  to taste

2 cups cooking oil

Method:

Heat oil, add (A) , stir fry till fragrant and pour in (B) and (C).

Keep stirring the mixture until oil separated, then add in (D).

Check the seasoning to your taste. Remove pan from heat.

Cool before storing in clean air tight container. Store in fridge or freezer. Use when needed.

.

Note:

This sambal is versatile and can be used as a chillie base for chicken, seafood, fried fish ,fried rice, fried nuts and anchovis (ikan bilis) and etc....This sambal is also used as a garnish for nasi lemak and mee siam.

Combine cooking oil with others ingredients when grinding in blender,you will have better fine texture in your paste.

Marble Butter Pound Cake