Friday, November 25, 2005

Char Siew Taro Puff

Made these Char Siew Taro Puffs using Jingle’s Taro Puff dough. I make the char siew filling to suit myself! Yes, myself! LOL

Verdict: Mom likes it but find it too sweet. DH still prefers the savory filling and me, my sweet tooth still prefer the char siew one. Heehee

Char Siew Filling:
250g char siew, diced
60g big onions, diced

1 ½ tsp light soy sauce
¼ tsp salt
¼ tsp monosodium glutamate
1 tsp sesame oil
A pinch of pepper
1 tbsp oyster sauce
2 – 3 tbsp sugar
½ - 1 tbsp water
½ tsp tapioca flour
1 tsp flour
1 tbsp toasted sesame seeds

1. Heat oil and stir-fry diced onions. Add in char siew.
2. Mix in seasoning and blend well and add in sesame seeds.
3. Remove filling and leave aside to cool. Keep in the refrigerator to slightly harden the filling.

Taro Puff

Made these Taro Puffs today and here is the final product. Thanks to Jingle shares her wonderful recipe. Although it doesn’t has much “flaky” effect. But these taro puffs was so light and soft. How do I describe it? It crispy on the outside and soft and “loosen” (mandarin we called it “song or song ruan” aiyah I don’t know how to say) from inside after all it wasn’t oily at all!

Verdict: Mom said not bad. DH likes it! And I still prefer the char siew filling! LOL But then I must admit these savory fillings are so tasty!

Taro Puffs
Makes 24 pieces. Either

Ingredient: (for filling) - sweet
300gm of Red bean paste


Ingredient: (for filling) - savory
100 gm yellow onion (chopped)
100 gm char siew (cube)
150 gm minced pork
100 gm prawns (cube)
3 nos of dried mushroom (soak it soft) - (cube)
30 gm green peas (defrost)
20 gm spring onion (cube)

Seasoning: (mix into a bowl)
80 gm water
½ tsp salt
1 ½ tsp sugar
½ tsp light soy sauce
½ tsp dark soy sauce
½ tsp oyster sauce

¼ tsp sesame oil
1/8 tsp pepper

3 tsp cornflour
3 tsp water (tap)

1. Heat the wok with oil, then put in chopped onion, minced pork to fry until the minced pork is half cooked.
2. Add chopped prawn, mushroom, pepper, sesame oil then fry it well.
3. Add seasoning to fry, then add char siew.
4. Add thickening, add green peas then fry again
5. Add spring onion to fry for a while then off fire.
6. Leave it a side to let it cool down.

300g yam (net wt)

¾ tsp salt
2 tsp sugar
½ tsp 5-spice powder
1/8 tsp pepper
1/8 tsp sesame oil

80g wheat starch
100ml boiling water

60g shortening (crisco)

1. Peeled sliced the yam and steam for 30 minutes. Then mash it to flatten all the lumps. Then cover the well-mashed yam first, and then set aside.
2. Pour boiling hot water into wheat starch in a mixing bowl then use a wooden roll to mix it well. Roll it like a circle in the mixing bowl.
3. While the wheat starch still warm, cover first
4. Add sesame oil to the yam then mix it well on a table, then add the wheat starch, to the well blend yam mixture.
5. Knead all remain ingredients together, until the dough is cold then add shortening into the center of the dough.
6. Knead again until no sticky to hand.
7. Use a pastry cutter to cut into 24 pieces.
8. Then make one piece into a ball, the press it down.
9. Use the thumb & finger to make the outer layer thinner
10. Let the center a bit thick, then put savory filling (10 gm) on the center. Then seal it up. 11. Make into a semi-circle. Then press it to make it look like oval shape. Then set aside for frying
12. Put oil in the pan, then keep it at medium fire, then put the yam puff thru a oil filter strainer.
13. Dip into the oil for deep-frying once, then bring up again. Do this a few times, until the yam puff turn slightly brownish. Use medium fire all the while.
14. This will get the crispy texture of the yam.
15. Once you see the crispy texture of the yam, dish up and put on a plate. Ready to serve.

Wednesday, November 23, 2005

Abacus Beads (Suan Pan Zi)

I always wanted to make Abacus Beads (Suan Pan Zi). Which I thought very difficult to make, but I was wrong they are so simple to make. Don’t have to spend $3.00 for 1 small portion of abacus beads anymore.

Made Abacus Beads (Suan Pan Zi) today. Using Jingle’ recipe although they don’t looks appetizing but they are very tasty. Especially the yam balls I loves the texture very much very chewy it has a strong flavor of yam.

Okay let talks about the "look" of the suan pan zi. It my fault recipe asks for slice meat but I used minced meat and the dried shrimps should be roughly chopped but I put it into a grinder and finely grind!!

In fact I had make the Yam Beads too big and it look like I got more ingredients than the yam beads. Oh in my suan pan zi you won’t able to see any mushroom cause I forget to buy mushroom!!

Yam Beads (Suan Pa Zi)
Serves 2 – 4

Ingredient 1:
300 gm yam (steam & mashed)
75 gm tapioca flour

Ingredient 2:
120 gm pork meat
50 gm dried cuttlefish (soak & cut into strips)
50 gm dried prawn
8 pieces of dried mushroom (soak & cut strips)
1/2 tbsp chopped garlic

1 stalk of parsley (cut out the leave then soak in a bowl of water)
1 stalk of spring onion (cut into small pieces)

Gravy: (Mixed all these in a bowl first)
8 tbsp of water
1 tbsp of fish sauce
1/2 tbsp of oyster sauce
2 tsp of sugar
1/4 tsp of pepper

1. Cut the yam into pieces and steam for ½ an hour. The yam will be soft, ready for mashing
2. Mash it while it still hot, add in tapioca flour & ¼ tsp salt to knead until it not sticky.
3. Divide the yam into 2 portions, cover the 2nd portion of the yam while you use the 1st portion of yam. This is to retain the yam temperature.
4. 1st portion of yam, take out a small portion then roll it like a ball (just like tang yuan), then you use your thumb to slightly press in the center, it will look like abacus seed. Note: If your palm too dry, damp your hands then you can start to roll the ball
5. Once you have finished the 1st portion, put all on the plate & cover it.
6. Do the 2nd portion of the yam, same as method 4.
7. Once the 2nd portion of the yam had been completed.
8. Boil water once you see bubbles, put in the yam ball into the water.
9. Then when it float, scoop it up then put it into a pot of cold water for a while, this is to get rid of the starch in the cooked yam.
10. Then drain them, and then add oil to mix them, so they will not stick together. Put them in a plate to set aside
11. If you wan to keep, from method 10, you can keep some of them in the fridge to freeze, if you think you cant finish eating them all.

12. Prepare Ingredient 2: cut the pork meat into strip then mixed them with 1/2 tbsp of tapioca flour to give a smooth surface.
13. Dried prawn wash, and drain dry, chop a bit.
14. Dried cuttlefish soak water for 10 minutes. Take out the center hard skin then cut into strips.
15. Heat 2 tbsp of cooking oil, add garlic, cuttlefish to fry
16. Once fragrant add mushroom, dried prawns, add 1/2 tbsp Chinese Hua Tiao Wine.
17. Add gravy: water, fish sauce, oyster sauce, sugar & pepper to fry.
18. Until the gravy is well mixed, add meat, fry until the meat is cooked.
19. Then add abacus seed and fish sauce to fry until there is no more gravy. Then it is cooked.
20. Dish up and garnish them with onion and parsley for serving.

Tuesday, November 22, 2005

Chocolate Chip Cookies

Bake Chocolate Chip Cookies yesterday. Using Connie’s Chocolate Chip Cookies recipe. I would say the Choc Chip Cookies are so good! I can’t stop eating and DH loves it too!

Chocolate Chip Cookies

125g Butter
70g Castor sugar
70g Brown sugar
½ tsp Vanilla essence
1 Egg
260g Self-raising flour
130g Chocolate chips
60g chopped walnuts

1. Pre-heat oven to 180C.
2. Sift the flour, set aside.
3. Beat butter, essence and sugars using mixer until smooth.
4. Add egg and beat until well combined.
5. Stir in sifted flour and the remaining ingredients.
6. Take rounded teaspoons of mixture and roll into balls.
7. Place balls about 4cm apart on slightly greased oven trays or line with baking sheet.
8. Bake in pre heated oven for 15 minutes or until browned.
9. Cool in trays for short while and transfer to wire rack for cooling.

Sunday, November 20, 2005

Sweet Corn Layer Cake

Made Sweet Corn Layer Cake today. The cake supposedly it 3-layer cake, sigh too bad my kangfu no good. But never mind lah still manages to make a 2-layer sweet corn layer cake aiyah mai hiam lah.

Mini Sausage Roll

Trying to get rid of the old bread and I made this Mini Sausage Roll nighttime snack yesterday. And I manage to get rid some of the egg whites too!

Mini Sausage Roll

Bread, remove the crust and flatten it with rolling pin
Mini sausage or Chicken franks
Mayonnaise sauce
Egg whites or egg, lightly beaten
Oil, for deep-frying

Spread mayonnaise on the flatten bread.
Place the sausage on the side of the bread, roll and seal. Cut into 3 mini rolls.
Dip bread roll into the egg white and roll it with breadcrumb.
Deep fry roll in hot oil till golden brown.

One slice of bread makes 3 mini rolls. Make as much as you like. ^^

Friday, November 18, 2005

Fruit Meringue

Since I’m stuck with 33 egg whites! I got no reason not to try out this meringue. Frankly I got freak out by the soft on the inside! Perhaps I’m not used to it and the eggy smell. But it crispy on the outside and it too sweet for my liking.

Fruit Meringue
Makes 6

3 egg whites
120g castor sugar
1 tsp white vinegar
1 tsp corn flour
Fruit, as desire

1. Preheat oven to 120C for about 10 minutes.
2. Line a baking tray with baking paper.

1. Beat the egg white until foamy. Add sugar a little at a time and beat until smooth and soft peaks form. Slowly stir in white vinegar and corn flour.
2. Put the egg white into a piping bag. Pipe in spiral motion to form a 7 cm base. Then pipe a layer around the edge of 5 cm tall. Bake in the oven for 20 minutes. Turn the oven down to 50C. Continue to bake for another 30 minutes until the top and the edge turn crispy. Turn off the oven and open it. Let meringue cup cool inside the oven.
3. Arrange fruit in the meringue cup. Serve.

Ginger Egg White Pudding 姜汁撞奶

Made this Ginger Egg white Pudding today, which I found in Y3K magazine. This dessert it popular and it can be found in most dessert shops in Hong Kong. Though our local dessert shops don’t have this dessert but they are quite easy to make. You can try making it at home.

Ginger Egg White Pudding 姜汁撞奶
Makes 1

180ml milk
1 tbsp sugar
A knob of old ginger
2 fresh egg whites

1. Pound ginger and extract the juice. Keep 1 ½ tbsp of ginger in a bowl with a cover. Keep aside.
Place 180ml milk and sugar together. Stir till sugar is dissolved add in egg white. 2. Beat lightly, strain through a sieve into a small pot. Keep it over low heat. Stir at all times till it comes to a boiling point. Take it off the heat and pour directly into no. (1). Cover it for 5 minutes to allow pudding to set.
3. Serve.

I did the same way as it said, but my pudding did not set after 5 minutes. I bring it to steam for 10 minutes.

Kueh Lapis

Bake Kueh Lapis yesterday, here my finally product. And where all the steps goes?! *Grumble* Remember I went to Jia Lei leant how to bake kueh lapis? The trainer said, had to finish baking the kueh lapis within an hour I find it totally mission impossible! In fact I spend almost 3 hours baking it!

The trainer she bake every layer for 2 minutes at 200C. I bake mine at 230C 3 to 3 ½ minutes per layer and yet the bloody cake still won’t brown! Heck, I just continue bakes the next layer.

Strain your eyes and did you see how thin the layer is?! No? Never mind I counted the layers I got about 22 layers! Guess that is the reason I burnt the bottom. Perhaps next time I should bake them in “block” and no more layers! LOL Gosh... my hands are still aching.

Wednesday, November 16, 2005

Ham & Cheese Puffs

Wasn’t in the mood of baking & cooking recently felt so tiring. Especially today! Spoilt my mood just because that Problematic Auntie!!! If you’re interested to know, read here! If you don’t it okay. ^^ LOL

Made this Ham & Cheese Puffs today. Using Sophie’s Roti Prate Sausage Roll recipe. The puff is flaky but not fluffy and a little salty cause the ham, cheese and the butter are all salted! LOL. I brush the top with butter instead of egg wash.

Ham & Cheese Puffs
Makes 4

4 slices of frozen roti prate
4 slices ham
2 slices cheese, cut into 4 triangle

1. Slightly defrost (about 1 – 2 minutes) the frozen roti prate.
2. Place the ham and cheese on the center of the defrost prate and fold into a semi circle.
3. Press the edge with a fork to seal. Cut or poke the surface with a fork.
4. Bake at 170C for 40 minutes.

Thursday, November 10, 2005

Delightful Dim Sum By Master Chef Bong Hiong Hwa

At the same time bought 3 VCD from Jia Lei. They having a promotion buy Delightful Dim Sum By Master Chef Bong Hiong Hwa part 1, part 2 and part 3 for $25.00 or $9.90 for each VCD. Each VCD has 7 recipes.

In Delightful Dim Sum Part 1 it has Almond Prawn Ball, Char Siew Puff, Crab Meat Siew Mai, Crystal Pau, Seafood ball, Har Kow and Char Siew Pau.

Delightful Dim Sum Part 2 it has Kung Bak Pau,Prawn Fritter with Fruit, Mini Carrot Ingot, Mini Chives Dumpling, Crystal Jade Dumpling, Mini Shark’s Fin Dumpling and Mini Siew Mai.

Delightful Dim Sum Part 3 it has Xiao Long Pau, Siew Mai, Beancurb Roll, Crab Dumpling, Yam Puff, Curry Chicken and Mantou.

Jia Lei Domestic Class

This is what I had learnt from Jia Lei yesterday. Kueh Lapis, Durian Egg Tarts & Durian Mini Rolls. Quite disappointed I guess I wouldn’t attend their class again.

There’s are 11 of us, 9 trainees, 1 trainer and 1 assistant. Recording to Miss Bong (the trainer) said, her sister wasn’t around to help her today so she got one assistant to helps her out in the kitchen. Miss Bong she started with Kueh Lapis first, that is the main reason why I attended her class.

We’ve been told Kueh Lapis has to be finish baking within an hour or else the cake will be over bake. And while Miss Bong she is concentrate on baking her kueh lapis and her assistant teaches us how to make the Durian Egg Tarts (I thought we are paying them and Miss Bong is the one who teaches us?!). Last the Mini Durian Rolls teach by her assistant too.

Every trainee took 1 small portion of Kueh Lapis, 3 Durian egg tarts and 2 Mini Durian Rolls home. Frankly speaking I don’t think her Kueh Lapis looks (if you see the way she bake) and taste good. The Durian Egg Tarts the filling was good but the crust was terrible wasn’t melt in mouth. And last the Mini Durian Rolls is chewy might be that piece of sponge cake in between.
Kueh Lapis

Durian Egg Tart

Mini Durian Roll

Wednesday, November 09, 2005

Back to School?! Zzzz...

Yes! I’m going to Jia Lei for domestic class today!! Yeah yeah yeah!!! Quite surprising DH allow me to go out alone and yet all the way to Bugis, don’t get the wrong idea it not he doesn’t allow me to go out. It because of my weak legs he afraid I might falls and can’t get up myself. Ahem seriously once I fall I need someone or two people to lift me up sound scary huh as I weight ton! LOL

DH keeps remind me be careful I’m wasn’t worry at first and now I’m kinda worry now. What if my legs suddenly goes wobble? Darn him LOL!!! From yesterday I’ve been very careful what I had ate and drink less water. I’m afraid if the class started and if I keeps running to the toilet ermm... not so good huh. All right getting prepare for class, thought class start at 2:15pm! So kiasu LOL

Wednesday, November 02, 2005

Marble Light Cheesecake II

This week theme is “Cream Cheese” at Nurkochen. First I thought I could not join in the fun with them. Cause the 2 kg of cream cheese I bought almost finished! But I manage to scrap, scrap and scrap enough cream cheese for a cheesecake and I’d bake a Marble Light Cheesecake again!!! LOL

Still the Marble effect wasn’t nicely done. But never mind at least much better than the first one. At first I had done the effect very neatly but I think the effect wasn’t “Enough” then I add more chocolate batter and mess the sides. LOL

Hmm… wait the pasta I cooked earlier, using cream cheese does it counted? Heehee. Okay I’m done with my task and now guys it yours turn!

Pasta With Mushroom White Sauce

Frankly I don’t know what it called or what should I call it. Alfredo? It doesn’t looks like it. I don’t know I just cooked it with my own way.

I thought of making white sauce that goes with the pasta however the sauce looks like brown sauce (those brown sauce that goes with chicken chop). I guess it must be the chicken stock and potatoes, which makes the sauce goes brown in color. Never mind once the cream cheese and milk is added the sauce looks prefect!

Pasta With Mushroom White Sauce
Severs 4 – 6.

500g of pasta
3 tbsp butter
2 big onions, sliced
2 small potatoes, cut into cubes
5 cups chicken stock
50g cream cheese
1 cup cream / milk / evaporation milk
1 tin button mushroom, thinly sliced
Ham / Sausages, shredded
Crabmeat sticks, shredded
Salt & Pepper, to taste

1. Cook the pasta as it shown on the package. And set aside.
2. Heat up the pan, add in the butter and sauté the onion till soft and slightly translucent. Add in the potatoes stir-fry until slightly soften. Finely blend mixture with 2 cups of chicken stock.
3. Bring mixture and remaining stock to boil. Add in the cream cheese and milk. Let it simmer until it gets thicken. Set aside.
4. Heat up another pan. Add in the butter and sauté some shredded ham / sausages / crabmeat. Add in the sauce and paste as desire. Add in the salt and pepper to taste.
5. Serve hot.

1. You can either add in the salt & pepper to the sauce and to taste.
2. You can either add in the shredded ham / sausages / crabmeat and cooked pasta into the sauce, stir and mix until well incorporated.

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