Mussels in White Wine

Mussels - 30 pcs bacon - 3 slices cut into small pcs Garlic - chopped Onion - diced Chinese Celery Whipped cream Olive Oil White Wine Method 1) Heat up pan, add olive oil and fry the bacon till crispy. 2) Add in onion then garlic, stir fry then add in mussle. 3) Add in White wine, bring it boil then add in whipped cream. 4) Add in celery and serve with bread.

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Pineapple Cookies / Tarts

100gm Butter Salted
125g Flour
1nos egg yolk
1tbsp Skim Milk powder
20gm caster sugar
1/2tsp Vanilla Flavour
1 pack pineapple filling

Method
1) Mix the butter, vanilla & sugar together then add in the egg yolk and mix well
2) Add in the flour and milk powder, mix to a dough
3) divide the dough to 10gm each
4) Flatten the dough and wrap in the pineapple filling (8gm) each
5) Use a pattern plastic to make the design and roll over
6) Put on a baking tray and brush egg wash on the cookies and bake at 170 deg for 20mins
7) Take out and let it cool down and keep in a container.

Afternote:
Egg wash - crack one egg yolk to brush on the cookies
This recipe can yield 27 pc of tarts

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Muffin using Pinnacle Muffin mix

Pinnacle Muffin Mix

Ingredients
500g Pinnacle Muffin Mix
185g eggs
140g Water
185g Oil

Method
1) Place the muffin mix in a mixing bowl, add eggs then water till a smooth batter. Lastly add oil.
2) Mix at low speed using whisk for 1 min
3) Scrape and mix at medium speed for 3 mins.
4) Pour into muffin tins or cups and bake at 210 degree for 18-20 mins

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Italian Focaccia Bread

Ingredient (for 6)

300g bread flour
4g yeast
2g fine sugar
5g salt
190 - 210g water
Olive oil - 1 tbsp
4g Spices (Oregano, Thyme & rosemary)

Garnish
Olive Oil
Coarse Salt

Method
1) Mix 150g of flour, yeast, salt, sugar and water in a mixing bowl.
2) Add in Olive oil into the mixture, mix well.
3) Add the rest of 150g flour and mixed spices into the mixture and mix well to form a dough.
4) Knead the dough for 15 min till it does not stick to the hand.
5) Set it to prove in the mixing bowl for 1hr
6) After 1st hr of proving, divide the dough into 6 portion.
7) Roll into 6 balls and set to prove for another 15 mins
8) After 15 mins, roll each dough flat onto the baking pan and prove for another 1hr.
9) After the final 1 hr proving, apply some olive oil on top of the dough.
10) Sprinkle/spray some water on top of the dough before sending it to bake for 14 - 15min in pre-heat over of 210 degree.

Note: This bread be kept for 2 weeks if stored in the freezer after baking. To eat, just taw and reheat in the oven.

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Sambal Kacang

Sambel Kacang (Peanut sauce)

Ingredient
225g raw peanut
4 shallots
2 cloves garli
1 tsp crumpled shrimp paste
1/4 salt
125ml vegetable oil
1/2 tsp chilli power
1/2 tsp brown sugar
1 tbsp dark soya sauce
1 tbsp tamarind water

Method
Shell the peanuts. Chop the shallots and garlic and pound in a mortar together with the shrimp paste, salt and 1 tablespoon of water, to produce a smooth paste.
2) Heat the oil in a wok and fry the peanuts for 4 mintues, stirring continueously. Remove with a slotted spoon and leave in a colander to cool, then grind, or pound, to a fine powder.
3) Discard all but 1 tbsp of oil from the wok, re-heat, and fry the spice-paste for 1 minutes. Then add the chillis powderm sugar, soya sauce and 450ml of water.
4) Bring to boil and stir in the ground peanuts.
6) Cook over a moderate heat, stirring occassionally, for 8 - 10 minutes unitl the sauce becomes thick, then add the tamarind water and stir to mix thoroughly.

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Pineapple Tarts

Pineapple Tarts

200g of pineapple fillings
200g of plain flour
140g of cold unsalted butter
2 tbspoon sugar

Methid
1) Sift the flour and sugar. Mix well.
2) Cut butter into small cubes and add to flour mixtures
3) Use fingertip to rub the butter into the flour.
4) lightly beat egg yolks and vanilla essence and add ot butter mixture. Combine and knead lightly to form a dough. Wrap dough in clingwrap and chill it for 1 hour to firm it up. Chilling the dough makes it easy to handle.

5) Line a baking tray with greaseroof paper. Divie dough into two potrtion to a thickeness of abt 7mm. Dip cookie cutter and cut out shapes.
6) Use a scraper to lift the shapes nad place on the tray.
7) Create a dent in the middle of the cookies shape
8) Brush egg glaze over the edges of the shapes.
9) Pinch abt 1/2 tablesspoon of pineapple filling and neaten it to form a ball. Compress it lightly, then place on a cookies shape.
10) Preheat the oven at 190 degC for 10 min.
11) Bake for 12 to 15 min, Allow the tarts to cook completely before storing in an sirtight container.

Note:

This is the pineapple filings that I made myself. Using 1 pineapple and 3 tbspoon of brown sugar shown below.

Beside that, I recommending this Organic Pure Vanille extract which is so fragnant that u will throw away your artifical Vanilla essense immediately,.

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Hokkien Mee

Hokkien Mee

Ingredient
Shell Lala - 200g
Pork - 30g
prawn - 6 pc
Squid
Minced garlic
Yellow flat noodles
Vegetable

Seasoning
Black soya sauce
Oyster sauce
Fish sauce
Water / Stock - 2 cups




Method
1) Heat up the wok with oil, add in garlic, pork and stir fry for 1 min
2) Add in prawn, then add in 2 cups of water / stock. Bring it to boil.
3) Once boiled, add in prawn and squid, cooked for 1 min
4) Add in lala and vegetable
5) Once the Lala has started to open up, add in the noodles.
6) Season it with oyster sauce, black soya sauce & fish sauce to taste.
7) Cooked abt 5 - 8 mins and dish it out and serve.

Note: I am not using the Singapore Yellow noodles for this dishes as I really dun like the "gi" taste at all. So happen that I got a packet of Fuzhou noodles from Yong Peng during a one day makan trip tour. I used it to cook the Hokkien mee instead. This noodles is really good, it doesnt turn soggy easily and very chewy. Best of all that it doesnt have the "gi" taste at all.

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