ANG KU KUEH

ANG KU KUEH

Ingredients

Skin:

Ingredients A

250gm glutinuous rice flour

35gm fine sugar

3 tablespoon peanut oil

5 tablespoon water (Not boiling)

Ingredients B

150ml boiling hot water

6 drops of red coloring

Peanuts Fillings:

Ingredients C

100gm ground peanuts

60gm fine sugar

Banana Leaf cut into square and grease

Method:

1) Mixed Ingredients C well and set aside for use later

2) Mixed Ingredient A in a large mixing bowl

3) Mixed red coloring into boiling water and add into ready mixed Ingredients A, knead to form a soft smooth dough.

4) Divide dough and roll into balls

5) Flatten ball dough and put Ingredients C (peanuts and fine sugar mix) in the centre, seal up and place into "Ang Ku Kueh" mould, press lightly to form ang ku print.

6) Lightly knock out and put on grease banana leaf

7) Steam over high heat for 5 mins, open lid and steam for another 2 mins, remove, and brush with some oil.

PS: To keep "Ang Ku Kueh" soft, always keep it covered, prevent it from exposing to wind blow, otherwise, may turn hard. If this happened, just steam for 2 mins again.

This portion makes about 12 "Ang Ku Kueh".

STEAM CHICKEN WITH CHINESE SAUSAGE AND MUSHROOM

STEAM CHICKEN WITH CHINESE SAUSAGE AND MUSHROOM

Ingredient

1 pc of chicken thigh (about 200gm)

1 string of chinese sausage

3 pcs of chinese mushroom (Soak)

Seasoning

2 tsp light soya sauce

1 tsp sesame oil

1/4 tsp pepper

1 tsp corn flour

Method

1) Wash, drain and cut chicken thigh into small pieces

2) Marinate cut chicken thigh with the seasoning for 30 mins

3) Slice chinese sausage and mushroom thinly

4) Spread seasoned chicken thigh in a plate, arrange chinese sausage and mushroom on top

5) Steam over medium high heat for 10 mins

PS: This dish may be steam in rice cooker while cooking the rice

EASY BREAD PIZZA

EASY BREAD PIZZA

Ingredients

Dough

250gm Bread Flour + more for kneading
1 tbsp sugar
1/4 tsp salt
1 pkt (11gm) instant yeast
250ml warm water
30ml olive oil

Topping (Adjust to preference)

1/2 cup canned pineapple (Slice into small pcs)
150gm honey bake ham (Slice into small pcs)
15 pieces button mushroom (Slice)
100gm mushroom/tomato pasta sauce
1 cup shredded cheddar cheese (or any type according
to preference)

Method

1) Mix bread flour, sugar, salt, instant yeast together in a large bowl
2) Add water, mix well
3) Add olive oil and knead to form a smooth dough
4) Return dough to the bowl, cover with a plate and let it prove in a warm place for 45 mins to 1 hour or double in size.
5) Knock back dough and knead again till smooth
6) Divide dough into 3 portions and roll out to form a round circle, pinch edges to form rim
7) Place on cookie sheet and let it prove for 30 mins, and prick with a fork
8) Spread pasta sauce on base
9) Arrange topping - ham, pineapple and button mushroom on pizza base, top with cheese and bake at 180 degree celsius for 25 to 30 mins till edges turn brown

CHELSEA BUNS

CHELSEA BUNS

Ingredients A

300gm bread flour
½ tsp salt
1 pkt (11gm) instant yeast
60gm castor sugar

Ingredients B

100ml chilled fresh milk
50ml cold water
1 egg
40gm melted butter

Ingredients C

30gm butter
50gm sugar
60gm raisins
½ tsp mixed spices

Method


1) Mixed ingredients B together
2) Mixed ingredients A in a large bowl
3) Dig a well in the center, pour mixed ingredients B
inside, mixed to form a soft sticky dough
4) Knead dough on a lightly floured board till smooth and
platable
6) Leave bowl in a warm place to prove for 1 – 1-1/2 hrs,
or till dough double in size
7) “Knock back” the dough, and knead it once again on
floured board
8) When dough is smooth, roll it out to a 5 cm thick
rectangle
9) Spread ingredient C as follows:
i) Spread butter on dough
ii) Mixed raisins, sugar and mixed spices and sprinkle
over butter

10) Roll up like Swiss roll and cut into 2 cm thick slices
11) Place them close to each other in a greased shallow pan
12) Prove for 30 mins
13) Glaze with plain syrup (sugar melted in some water)
14) Bake at 180 degree Celsius for 20 mins till golden

LUNCHEON MEAT CURRY PUFFS

LUNCHEON MEAT CURRY PUFFS

Ingredients

Puff fillings:
500gm potatoes (diced)
250gm luncheon meat (diced)
2 cloves garlic (chopped)
3 pcs shallot (chopped)
3 tablespoon curry powder (mixed with 4 tablespoon water
to form paste)
1/2 cup water
1 teaspoon salt

3 hard boiled eggs (cut into 1/4)


Short Crust Pastry:
250gm plain flour
1/2 teaspoon salt
125gm butter
90 ml water

Oil for deep frying


Method

Fillings

1) Heat up oil, fry onion and garlic till fragrant
2) Add diced potatoes and fry for 3 mins
3) Add diced luncheon meat and fry for another 2 mins
4) Spread potatoes and luncheon meat to the side of wok
5) Fry curry paste in the centre of wok for 1 mins
6) Stir potatoes and luncheon meat together with curry
paste and mixed evenly
7) Add 1/2 cup water and salt, simmer over low heat till
dry and potatoes is cooked, leave to cool

Pastry

1) Sieve plain flour and salt together into a large bowl
2) Cut butter into small cubes and rub into flour to form
bread crumbs
3) Dig a well in the centre and add water gradually to form
a soft dough, stand for 10 mins
4) Sprinkle some flour on table top, knead soft dough on
table top
5) Roll pastry to 3 mm thickness, cut pastry into rounds
6) Put in fillings, and 1/4 of eggs, cover to form semi-circle,
press at the side and knead some pattern at the edges,
leaves to stand for 10 mins in the fridge
7) Heat up oil and deep fry puffs till golden, drain on kitchen
paper towel

CHEESE STRAW

CHEESE STRAW

Ingredients

150gm plain flour
40gm corn flour
50gm butter
50gm grated cheddar cheese
pinch of salt and pepper
50gm beaten egg
20gm water
eggs for glazing

Method

1) Mix plain flour, corn flour, salt and pepper together
2) Cut butter into small cubes and rub into the flour
mixture to form bread crumbs
3) Add grated cheddar cheese, mix well
4) Make a well in the centre, add beaten eggs and water,
mixed well to form soft dough
5) Roll out soft dough on a floured board to 3 mm thickness
6) Cut pastry into long strips and place on grease proof paper
7) Brush with egg yolk and baked at 180 degrees Celsius for 25
to 30 mins till golden brown, remove, cool before storing in
air-tight container

BAKED HONEY CHICKEN WINGS

BAKED HONEY CHICKEN WINGS

Ingredients

450 gm mid-joint chicken wings
oil for greasing baking tray

Seasonings

2 tablespoon sesame oil
1 tablespoon hua tiao wine
1 tablespoon ginger juice
2 tablespoon light soya sauce
1 teaspoon salt
1 teaspoon pepper
2 teaspoon sugar
1 teaspoon dark soya sauce
3 tablespoon honey

Method

1) Wash chicken wings and drain dry
2) Mixed all seasonings in a large bowl
3) Put drained chicken wing into the bowl, mixed well and
covered with cling wrap and leave in the fridge to season
for 4 hours or even overnight
4) Lay aluminium foil on baking tray and brush with a
little oil
5) Drained chicken wing from seasoning (reserve the seasoning
for use) and arrange on the tray
6) Baked chicken wing at 200 degree celsius for 40 mins till
cooked, turning the wings every 10 mins to brush wing with the
remaining seasonings to get a shinning surface throughout the
baking process

FRIED FISH WITH SALTED VEGETABLES AND MINCED PORK

FRIED FISH WITH SALTED VEGETABLES AND MINCED PORK

Ingredients

1 pc fish fillet (300gm)
1 teaspoon salt
1 tablespoon corn flour
20gm old ginger (shredded)
oil for frying
100gm minced pork (season with a little light sauce
n corn flour)
100gm salted vegetable (washed n chopped)
1 red chilli (chopped)
2 clove of garlic (chopped)
1 teaspoon sugar

Method

1) Wash fish fillet and rub salt all over, leave to
season for 30 mins
2) Heat up oil and saute old ginger till fragrant,
dish out
3) Coat fillet with corn flour and pan fry fillet till
golden brown, dish out
4) Saute garlic till fragrant
5) Add chopped salted vegetable and fry for 2 mins
6) Add minced pork and fry till cooked
7) Add chopped chilli and sugar, fry for another 2 mins
8) Pour over fried fish and serve hot

FRIED WANTON

FRIED WANTON

INGREDIENTS

1 packet of wanton skin
some plain water
Oil for deep frying


Fillings

100gm minced pork
100gm minced prawn
30gm water chestnut (chopped)

Seasonings

1 tablespoon light sauce
1 tablespoon sesame oil
1 teaspoon pepper
1 teaspoon hua tiao wine
1 teaspoon corn flour

Method

1) Put minced pork, minced prawn, chopped water chestnut
in a bowl and mixed well
2) Add seasonings and mixed well, leave to season for
half an hour
3) Put some fillings in the centre of wanton skin, fold
into half to form a triangle and seal the side with a
little water
4) Pull the corner of triangle together to overlap at the
corner and joined together with a little water to form the
shape of yuan bao
5) Heat up deep frying oil, lower the flame and dropped
yuan bao into hot oil and fry till golden brown

RED RUBY (THAI DESSERT)

RED RUBY (THAI DESSERT)

Ingredients

200gm water chestnuts
100gm tapioca flour
1/2 teaspoon red colouring
300ml coconut milk
150ml water
50gm sugar (adjust to preference)

Method

1) Wash water chestnut and remove skin
2) Dice water chestnut into cubes
3) Add red colouring to the chestnut coating evenly
(if too dry, add a little water)
4) Toss coloured water chestnut in tapioca flour
5) Dish out onto a dry plate and spray some water on
it, and toss in tapioca flour again
6) Repeat step 4 and 5 till you get the right size of
ruby you want
7) Boiled a pot of water and drop tapioca flour coated
chestnut to boil
8) When coated chestnut float up, voila! red ruby is form
9) Use a strainer to scoop up and transfer to a bowl of
ice water
11) In another pot, boiled coconut milk with water and
sugar (adjust sweetness to preference)
12) Drained red ruby from ice water and add sweetened
coconut milk and crush ice, serve chilled

CHILLI CRABS

CHILLI CRABS

Ingredients

Crabs weighing about 500gm
6 fresh red chillies
5 cloves of garlic
2 stalks spring onion
1 coriander plant
3 tablespoon cooking oil

For the sauce

3 tablespoon tomato ketchup
1-1/2 tablespoon sugar (adjust to preference)
1/4 teaspoon salt
1 teaspoon salted brown bean paste (pounded)
1 cup water
1-1/2 teaspoon corn flour
1/4 teaspoon dark soya sauce
1/2 teaspoon lime juice

Method
1) Killed crab and wash thoroughly
2) Break off the pincers and hit gently with a pestle
3) Cut remaining body into small pieces
4) Peel garlic and grind coarsely
5) Grind chillies coarsely too
6) Wash spring onions, discard root, cut into finger
lengths
7) Cut coriander into 1" length
8) Mixed sauce ingredients except for lime juice
9) Heat wok, add oil and when hot, add garlic, stir
fry for 1 minute
10) Add Chillies and stir fry for another minute
11) Add crabs and stir fry for 2 to 3 minutes
12) When shells turn slightly red, stir sauce and add
to the crab, stir well for 2 minutes. Cover with a lid
and simmer over high fire for 5 to 7 minutes until
shells turn bright red
13) Remove cover, add lime juice, stir well and add
spring onion
14) Turn off heat, stir well and serve, garnish with
coriander leaves


Tips: If want more sauce, double the sauce ingredients
This sauce may be use for other types of shell
seafood,e.g. kings prawns, crayfish, or lobsters

FRIED PRAWN FRITTERS

FRIED PRAWN FRITTERS

Ingredient

12 large prawns
150gm self raising flour
100gm water
2 tablespoon cooking oil
some corn flour
Pinch of salt
Pinch of pepper
1 teaspoon sugar
Oil for deep frying

Method

1) De-shell prawn, keeping the tail portion and slit the
back of prawn to remove veins
2) Clean prawns and drain
3) Season prawns with pinch of salt and pepper and sugar
4) Mixed self raising flour with pinch of salt and pepper
5) Add water and oil to the flour to form a thick batter
6) Heat up deep frying oil
7) Lightly coat each prawn with a little corn flour and dip
in batter to coat throughly while holding the tail portion
8) Put in hot oil to fry till golden brown
9) Drain on kitchen paper towel before transferring to
serving plate.

Tips: For crunchness of prawn, put prawn in ice water with
ice cubes for a while before seasoning

GLUTINOS RICE 糯米饭

GLUTINOUS RICE 糯米饭

Ingredients

300gm glutinuous rice (soak for 2 hours)
500ml chicken stock
2 strings of Chinese sausages
50gm dried shrimp
2 large shiitake mushroom
10 shallots
3 tablespoon cooking oil

Seasonings

1 teaspoon salt
1/2 teaspoon pepper

Method

1) Wash and soak glutinuous rice for at least 2 hours
2) Wash and soak dried shrimp to soften
3) Dice Chinese sausages (not too small as when frying, sausages
will shrink
4) Cut shiitake mushroom into strips
5) Peel shallots and cut into small pieces
6) Heat wok and put cooking oil
7) Fry shallot till crispy and fragrant
8) Remove half the shallot for garnishing
9) Squeeze away water from soak dried shrimp and add to
fry together with remaining shallot in the wok
10) Add shiitake mushroom to fry
11) Add chinese sausages and fry till fragrant
12) Drain water from glutinous rice and add to wok to fry
for 2 minutes
13) Add seasonings and stock to cover glutinuous rice
14) Cover wok and simmer over slow fire till all the stock is
fully absorbed
15) Press glutinuous rice into bowl and steam for half an hour
16) Remove from steamer and garnish with fried shallots

YAM PASTE (ONI)

YAM PASTE (ONI)

Ingredients

1 Yam (Approx. 300gm after skinning)
500 ml water
150gm sugar (adjust to preference)
1/2 can cooked gingko nuts (steam)
100 ml thick coconut milk
10 shallots (peeled and slice thinly)
2 tablespoons cooking oil

Method

1) Skinned yam and cut into small pieces
2) Steam yam until very soft (use a chopstick to test)
3) Put yam together with water in a blender and blend to
a smooth paste
4) Pass yam/water mixture thru a strainer to remove any
further lumps that may still be present
5) Heat up a non-stick wok and add oil
6) Fry shallot till fragrant and remove from oil. (Fried
shallots may be use for other dishes)
7) Add strained yam/water mixure and fry at low fire while
gradually adding sugar to preference taste and constantly
stirring to prevent it from sticking to the wok
8) When yam mixure thickens, add ginko nuts and thick coconut
milk before serving

LOTUS ROOT PORK RIBS SOUP

LOTUS ROOT PORK RIBS SOUP

Ingredient

500gm pork ribs

2 litre water

2 section of lotus root (about 200gm)

30gm peanuts

2 small dried cuttlefish

10 pieces of red dates

Salt to taste

Method

1) Wash pork ribs thoroughly and add water to boil

2) Wash and soak small cuttlefish in water to soften

3) Wash lotus root, peel skin and cut into thin small slices

4) Remove grim (from top of water) from boiling pork ribs

5) Wash peanuts and red dates, then add to boiling pork ribs

6) Add cuttlefish together with soaking water to pork ribs and

continue boiling at slow fire for another 1 hour

7) Add salt to taste

8) Voila! Lotus root pork ribs soup is ready for serving hot.

BRAISED BITTERGOURD CHICKEN

BRAISED BITTER GOURD CHICKEN

Ingredients

2 Bittergourds
1 Chicken (cut into small pieces)
Brown bean paste
Minced garlic

(For marinating chicken)

1 tsp corn flour
1 tsp Chinese cooking wine
1 tsp sesame oil, black sauce
1 tsp brown bean paste
1 tbsp oyster sauce
Pinch of salt & pepper

METHOD

1) Remove bittergourd skin
2) Cut Bittergourd in half
3) Discard the seeds and core
4) Cut it in thick slices
5) To reduce the bitterness, soak it in salt water for an hour and drain
6) Stir-fry marinated chicken pieces with garlic till half-cooked
7) Add bittergourd, more bean paste/black sauce and fry
8) Add 2 bowls of water and simmer dish for an hour or till bittergourd turns soft
9) Add wine and sesame oil
10) Voila! Ready to serve your Bittergourd Chicken!!

CAKE LAPIS

CAKE LAPIS

Ingredients

250gm butter

150gm castor sugar (Separate into 60gm & 90gm portion)

120gm cake flour

9 egg yolks

6 egg whites

4 tablespoon condense milk

Half teaspoon vanilla essence

Method

1) Preheat oven to 180 degree cesius

2) Beat soft butter and 60gm sugar until light &

creamy

3) Add egg yolk 1 at a time and beat until combined

4) Add condense milk and continue beating

5) Add vanilla essence and beat

6) Sift flour and combine with egg mixtures,

leave aside

7) Whisk egg white with 90 sugar until sugar

dissolve and egg white become stiff

8) Now, fold in egg whites into egg mixture to

form batter

9) Grease cake tin, pour a little batter into cake tin

and bake with upper heat for 15 mins until golden

brown

10) Repeat the process until all the batter finished

PEANUTS DAINTIES BISCUITS

PEANUTS DAINTIES BISCUITS

Ingredients

400gm plain floour
200gm icing sugar
200gm finely grinded peanuts
12 tablespoon peanuts oil
Half peanuts bits for decorations
2 eggs for glazing

Method

1) Sift flour and icing sugar together
2) Add finely grinded peanuts
3) Mix well and add peanuts oils in the flour, sugar and
grinded peanuts mixtures
4) Knead to form soft dough
5) Take a bit of dough and roll to form a ball
6) Put ball on greased baking tray
7) Glazed with beaten egg yorks
8) Decorate with half peanuts
9) Baked at 180 degrees celsius for 15 - 20 mins
10) Cooled on wire rack before storing

CHOCOLATE CHIPS COOKIES

CHOCOLATE CHIPS COOKIES

Ingredients

185gm Butter

1/2 cup castor sugar

1/4 cup brown sugar

1 egg

1 teaspoon vanilla essence

1-3/4 cups self raising flour

40gm chocolate powder

100gm chocolate chips

200gm cashew nuts

Method

1) Beat butter and sugar till light and fluffy

2) Add egg and continue beating

3) Add vanilla essence

4) Sift flour and cocoa powder together and stir into butter

and egg mixture

5) Drop teaspoonfuls onto greased baking tray and bake at

180 degrees cesius for 15 to 20 mins

6) Cool completely on wire rack and store

SHARKFIN SOUP 鱼翅

SHARKFIN SOUP 魚 翅

Ingredients

500gm frozen cooked shark fin
60gm Dried Scallop (Soak)
1 fresh crab (Wash, Steam to cooked)
2 medium chicken drumstick
50gm Potato Starch
1500 ml water
Salt to taste

Method

1) Boiled dried scallop together with 1500 ml water for 30 mins
2) Add whole chicken drumstick to boil
3) When chicken drumstick is cooked, remove fresh and shred,
put chicken bone back to the water to continue boiling
4) Remove shell of crab and shred crab meat
5) Now, remove chicken bone from soup
6) Add sharkfins to soup to boil
7) Add shredded chicken fresh and crab meat
8) Add salt to taste
9) Mixed potato starch with some soup and stir to dissolved
flour. Then add to boiling soup and stirfor a while, when
soup thickens, turn off the fire and shark fins soup is ready
for serving

Tips:

1) Water use for soaking dried scallop may be addedto soup
for sweetness
2) When steaming crab, some water may be produced and this
may also be added to the soup too
3) Serve sharkfins soup hot with pepper and someblack vinegar