Wednesday, August 31, 2005

Stir-Fry Udon With Chao San Si

Yesterday dinner something, quick & easy.

Stir-fry Udon With Chao San Si.
Serves 2.

1 tin Chao San Si
2 packs fresh udon
2 eggs, lightly beaten
1 tbsp oil
½ tbsp minced garlic
¼ cup Water
½ tsp MSG (optional)

1. Heat up the oil in a wok and sauté the garlic.
2. Add in the egg, quick stir and add in the chao san si.
3. Add in the water, udon and MSG (optional) simmer until water almost dried up.
4. Garnish and serve hot.

Closer look.

Sugarcane And Arrowroot Herbal Tea

The weather is getting bad this few days and it pretty warm in the afternoon. I had bought some pre-mixed herbal packs few days back. Let start with Sugarcane & Arrowroot Herbal Tea.

Sugarcane & Arrowroot Herbal Tea

1 pack of pre-mix sugarcane & arrowroot pack
3 - 4 liters water
Rock sugar, to taste

1. Bring water and herbal pack to boil, and simmer for 1 hour.
2. Add in the rock sugar and simmer until rock sugar melts.
3. Serve hot or cold.

I bring 4 liters of water to boil, I simmer more than 1 hour perhaps 1½ to 2 hours? Cause I totally forgotten it, as I’m too concentrate doing my cream biscuits. Okay back to the herbal tea, I got slightly less than 3 liters of herbal tea in the end. Like I’d say I couldn’t do more than a thing at a time. LOL

Pre-mixed Sugarcane & Arrowroot Herbal Tea.

Cream Biscuits

Bake this Cream Biscuits yesterday. See those pictures stamp on the biscuits? I’m using a small cookies cutter to stamps the pictures on it. Isn’t it cute?

Cream Biscuits
Makes 48 biscuits.
Verdict: Taste like Butter Cookies.

150g butter, room temperature
30g sugar
80g NESTLE cream (½ tin)
250g plain flour, sieve

Glace cherries for decoration (optional)

1. In bowl, cream butter, cream and sugar until well blended.
2. Add flour and mix well, form a soft dough.
3. Cover and chill in refrigerator for 30 minutes. Heat oven to 180C.
4. Roll out dough into 5mm thick on a floured surface. Cut into desired shapes.
5. Sprinkle to with sugar and glace cherry halves (optional).
6. Bake for 10 minutes or until done but not brown.
7. Cool and store in container it until ready to serve.

1. Use good butter and it taste exactly like butter cookies.
2. For me, I think the cookies taste better if it slightly golden brown.

More Cream Biscuits.

Friday, August 26, 2005

Mango Cake

Bake Mango Cake today.
Verdict: very moist and soft and not to sweet too.

Wednesday, August 17, 2005

Putu Piring

It actually a Malay style of Tutu Kueh called "Putu Piring" with gula melaka (palm sugar) as filling and serves it with shredded coconut. Wasn't like the Chinese ones with brown shredded coconut and peanut fillings.

In this recipe I did not use gula lelaka (palm sugar) filling cause I don't have it at home. I use brown sugar for the filling, and that why the filling might look darker than the normal ones. And I added in some of the desiccated coconut to bring out the flavor. And here they are…

Putu Piring
Makes about 7 – 8 of 3 ¼" diameter

2 cups rice flour
¾ tsp salt
150 – 160 ml water

½ cup desiccated coconut
½ cup gula melaka, grated

Pandan leaves, cut into squares
½ cup coconut without skin, grated (optional)

1. Dry roast rice flour for 5 minute with some pandan leaves. Discard the pandan leaves and sift the flour and leave it to cool.
2. Mix the salt in hot water and sprinkle over the rice flour. Rub the water into the flour until mixture resembles fine breadcrumbs.
3. Lightly grease a Putu Piring mould. Fill half the mould with the prepared flour and top with 1 - 2 tsp gula melaka filling and cover with more flour. Place a small piece of pandan leaf over it.
4. Steam for 10 - 20 minutes. Serve with grated coconut if desired


Bake Breads today, using Florence's Wonderfully Soft Bread recipe. Indeed it soft though I had make some mistakes, firstly I had added less yeast secondly suppose using warm milk and I use cold milk and I don't have milk powder or coffeemate at home. And yet the bread are still soft although it slightly flat.

Soft Bread

310g bread flour
60g cake flour
40g Nestle CoffeeMate
115ml skim milk
20g condensed milk
55g castor sugar
3g salt
7g instant yeast
1 egg + 2 egg yolks
40g butter (room temperature)

Egg Glace: 1 egg lightly beaten with 1 tsp water

1. Sieve flour mixture into a large mixing bowl.
2. Make a well in the middle of flour mixture and add in all the rest of ingredients except butter.
3. Mix till a dough is formed and knead in the butter till you get a smooth dough.
4. Prove dough for 50 minutes or till double in size.
5. Divide dough into 12 portions of 60g each and shape it or wrap in the filling. Prove for another 50 minutes or till double in size.
6. Brush with egg wash and bake at 190C for 15 minutes or till cooked.

Kai Mei Bao Coconut Filling:

100g desiccated coconut
4 tbsp milk
3 tbsp condense milk
1 tbsp sugar
2 tbsp butter

1. Mix all ingredients and chill.

Monday, August 15, 2005

Banana Cake

Bake Banana Cake today, using Joanne's Recipe. Great reviews about this recipe.
Verdict: Light, Fluffy, Moist And Not Too Sweet.

Banana Cake

6oz (170g) butter
6 oz (170g) castor sugar
2 eggs, large
3 tbsp milk
3 large banana, mashed
8 oz (225g) plain flour
1tsp baking powder
1tsp bicarbonate soda

1) Cream butter & sugar.
2) Add eggs, one at a time and beat well.
3) Add milk and banana, mix well.
4) Sift flour, baking powder & bicarbonate soda and add to mixture.
5) Bake at 180C for 1 hour.

Saturday, August 13, 2005

Chi Kut Teh

Make Chi Kut Teh today. Why called it Chi Kut Teh cause I’m using chicken instead of the spare ribs. Using Red Man Bak Kut Teh Spices. Taste wise good, family love it!

Chi Kut Teh

½ piece chicken
1 packet red man bat kut teh spices
15 pieces garlic,
2 liters water
4 – 6 pieces dang gui
3 cloves
1 cinnamon stick
3 tbsp wolfberries (kei chee)
Pepper, to taste
Salt, to taste

1. Bring water, garlic, cloves, cinnamon stick, dang gui and spices bag to boil for 30 minutes.
2. Add in the chicken, wolfberries and simmer for 30 to 40 minutes over low heat until meat is tender.
3. Add salt and pepper to taste. Use a ladle and scoop out excess oil that floats to the surface.
4. Serve hot with rice.

Thursday, August 11, 2005

Dorayaki With Cream Patisserie & Berries Yogurt

Make Dorayaki today, Dorayaki is a kind of traditional Japanese cake with anko sweet azuki beans filling (red bean). I guess I had overcooked my cream patisserie and it look no different from custard ain’t cream at all. And berries yogurt I bough it from the supermarket.

Dorayaki With Cream Patisserie & Berries Yogurt

Cream Patisserie

250ml milk
1/2 tsp vanilla essence
2 egg yolks
50g sugar
25g corn flour

1. Bring milk to a low boil in a deep, heavy saucepan. Add vanilla essence after it has boiled.
2. Combine egg yolks and sugar in a mixing bowl and whisk thoroughly for three to four minutes. Add in corn flour and blend well.
3. Pour hot milk gradually into the egg mixture and beat well with a hand whisk.
4. Bring the mixture over a medium low heat and cook, stirring constantly, until it turns into a thick consistency.
5. Remove custard away from the heat and whisk for a few seconds until it is smooth. Leave aside to cool, then cover with cling film wrap and refrigerate.

Dorayaki Pancakes
Serve 4.

1 cup flour
½ cup sugar
1 tsp baking soda
5 tbsp milk
3 eggs
Filling (as you prefer)

1. Whisk egg and sugar in a mixing bowl.
2. Dissolve baking soda in milk. Add the milk in the egg mixture.
3. Add sifted flour in the egg mixture mix gradually.
4. Slowly pour some batter into a grease non-stick pan. Once little bubbles appear, turn it over and cook other side. Set aside cool the pancakes.Make pairs of pancakes and put a scoop of filling between them.

Muah Chee

Make Muah Chee on the national’s day. Wasn’t too sure it is because of the different kind of glutinous rice. My muah chee was kind of different from previously. Previous I’m using the elephant brand and this time I’m using this glutinous rice flour meant for “Tang Yuan”. The texture was like wet doesn’t taste Q~~ at all maybe it been process before?? Should stick back to the elephant brand.

Muah Chee

250g Glutinous rice flour
350 ml water
4 tbsp onion oil

Peanut, finely grinded

1. Mix glutinous rice flour, water and 1 tbsp of oil together to form a smooth batter.
2. Grease tray with remains oil, pour batter over and bring it to steam for 20 – 30 minutes.
3. Quickly stir the cooked “dough” at 1 direction until it blends well.
4. Cut dough into small pieces and toss it with peanut mixture. Serve with more peanut mixture.

1. You can get ready peanut mixture in supermarket. There are 2 kinds of peanut mixture fine and coarse. Get the fine one and the coarse one is normally for rojak.
2. Make sure you got enough oil on the cooked dough so that it won’t dry up after long hours.

Monday, August 08, 2005


Today breakfast Pancakes.

Makes 10 pancakes.
Serve 3 – 4.

2 cups self-raising flour
1 ¾ tsp cream of tartar
½ tsp salt
¼ cup sugar

1 ¾ cups milk
1 egg
Melt butter

1. Sieve self-raising flour, cream of tartar and salt into the mixing bowl. Add in the sugar.
2. Mix milk, egg and butter together in another bowl, pour into the flour mixtures and whisk into a smooth batter.
3. Slowly pour some batter into a grease non-stick pan. Once little bubbles appear all over the top of the pancake, turn it over and cook other side.
4. Serve pancake hot with butter and maple syrup or honey.

Friday, August 05, 2005

Sago Pudding

Make this sago pudding last week.

Bear Sago Pudding

150g sago
200g palm sugar
125 ml water
Pandan leaves
100ml coconut milk
A pinch of salt

1. Bring palm sugar, panadan leaves and water to boil, simmer until palm sugar melts. Strain syrup and set aside to cool and chill in fridge.
2. Bring coconut milk and salt to boil. Set aside to cool and chill in fridge.
3. Bring a pot of water to boil. Add in the sago cook sago till transparent.
4. Wash cooked sago under a running tap washes away the starch and strain.
5. Divide sago into individually cups and chill sago for 2 - 3 hours in fridge.
6. Serve sago pudding with palm sugar syrup and coconut milk.

Tuesday, August 02, 2005

Chao San Si With Egg Tofu

Tonight dinner "Deep Fry Dory Fish" and "Chao San Si With Deep Fry Egg Tofu".

For the chao san si with deep fry egg tofu, of course need to deep-fry the egg tofu first. Coat egg tofu with corn flour and deep fry till golden brown and strain. Stir fry the san si, add a little of water and egg tofu simmer for a while approximate 2 – 3 minutes and it done.

What is Chao San Si? It actually a canned food Chao means stir-fry and San Si means shredded three. Inside there's shredded bamboo shoot, shredded mushroom and shredded meat and that why it called chao san si.

Deep Fry Dory Fish

Deep Fry Dory Fish. For the fish I just marinate with salt and pepper and deep fry with corn flour.

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