Fah Sang Wu (Peanut Butter Soup)

Ingredients:

250 gm creamy peanut butter
700 -750 ml water
Brown sugar to taste
1/2 tablespoon rice flour dissolved in 2 tablespoon of water

Method:

1. Put all ingredients in a sauce pan except the rice flour,  using a balloon whisk to blend till smooth.
2. Cook over low fire, stirring continually to get a smooth mixture.
3. Slowly drizzle in the rice flour solution until mixture thickens, do not use all the solution.

Peanut Butter Chocolate Chip Cookie

Ingredients:

125 gm butter
70 gm brown sugar
50 gm fine sugar
1 egg
220 gm peanut butter
210 gm flour
1/2 teasp soda bicarbonate
100 gm +/- chocolate chips 

Method:

• Cream butter and sugar until light and fluffy.  
• Add egg, beat well.  Add in peanut butter.
• Fold in sifted flour and soda bicarbonate.
• Using a cookie scoop to form into balls.  Freeze till hard.
• Bake in preheated oven of 160 C for 10 minutes.  
• Flatten slightly and continue to bake 18 to 20 minutes till lightly brown.  
• Cool before storing in airtight container.  Makes 24 pieces.

Hakka Fried Mee Teow

Blueberry Cheese Cake

Moist Chocolate Cake

Salted Egg Yolk Chicken

Prune Cupcakes

Prune Cupcakes

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

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.