班兰九层糕 Pandan 9-Layers Cake | Kuih Lapis

Ingredient

220g Tapioca Flour

70g Rice flour

150g fine sugar

1/4tsp salt

400g coconut milk

300g boiling water

2 tbsp pandan juice

Green coloring.

Method

Watch the Youtube for the method

(9) 班兰九层糕 | 美味又简易的做法而且还包成功 | Pandan 9-Layers Cake | Kuih Lapis - YouTube

Afternote:

I wanted to give credit to the creator of this recipe on youtube because he really spent effort to tune the recipe to perfection. I used pandan juice to make this instead of pandan essense and coloring therefore the green on the kueh tends to off a bit. 

The oil emit from the coconut milk after steaming will give the kueh a shining effect and also created a layer inbetween each layer if u enjoyed them by peeling one after another. This is how the old school person like me will eat the kueh. 

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Garlic butter spread

Butter - 250g (salted or unsalted)

Garlic - 1 bu1b

Salt - 1/2 tsp

Olive oil

dried parsley - 1.5tsp

Method

1. Make a cut at the top of the bulb of garlic. Drizzle some olive oil and wrap the garlic in aluminum foil. Bake it at 180 deg for 30min. You can do this in airfryer.

2. Leave the butter at room temperature to allow it to soften.

3. Cool the garlic before mixing into the butter.

4. Squeeze out the garlic fresh, give it a quick mashed.

5. Cream the butter lightly in a bowl, add in the mashed garlic, salt and dried parsley and mix well.

6. Place in a clean box and fridge it. 

Although the recipe asking for 1 bulb of garlic but you can add more. Adjust the salt accordingly as unsalted may need a little more. 

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Bread using water roux

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Bread

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Spicy coconut flake

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Sayur Loden or Lotong

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Crabs bee hoon

Simple Crabs Bee Hoon (No milk version)

 

 

Crabs - any amount cut into 4

Thick or thin bee hoon

 

Ginger - 6 or more slices

Garlic - 5 cloves (half them)

Big onion - cut into thick strips

Spring onion - 3 or more stalks, remove the root. leave it as stalk for cooking

 

Thin Bee Hoon

- soak the thin dried bee hoon

 

Stock

you can make stock by

1) using ikan bilis

2) using instant chicken or ikan bilis stock

3) packet soup stock

 

Seasoning

Cooking wine - 1/3 cup or more

fish sauce - 1 tbsp

pepper

 

 

Method

1) Clean the crabs and chops into 4 pieces. Set aside.

2) Heat the wok, add oil, ginger, garlic and onion to stir fry for 2 min

3) At high heat, add in the crabs, do a quick stir fry for 2 mins.

4) Add in cooking wine and fish sauce. stir fry to mix well.

5) Add in stock. Be careful when you add in the stock as it will suddenly

boils up due to high heat. Add in the spring onion.

6) Stock must cover over the crabs, if not enough stock you can add water

7) Cover the wok with a lid and cook until the crabs turns red.

 

If you going to eat immediately, you can add in the bee hoon, taste the soup

and adjust the seasoning accordingly.

 

If you are not eating immediately or wanted to use the crab stock for steamboat.

pick out all the crabs once it turns red. Pick up the ginger, garlic, onion, spring onion

as we wanted to keep the soup clean for steamboat base.

 

only add the crabs back into the steamboat when eating. Didnt want the

crabs to soak inside the stock and lose it sweetness.

 

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Circuit breaker preparation

PM Lee announced there is a need to have a circuit breaker but it was not a lock down. However my CE doesn't allow us to go back office anymore therefore we are all preparing to work from home.

These few weeks after the Covid 19 we have being buying more frequently so we dun go into mad rush with other people. 

Like today we went to get 5 more packs for toilet rolls whenever we visit supermarket n there is no queue. When I pack my kitchen I can inventories my stocks as below

Luncheon meat - 2 tins

Tuna - 3 tins

Sardine - 2 tiny tins

Bread flour - 2 kg

Top flour - 1 kg

Cake flour - 1kg

Plain flour - 1 kg

Pao flour - 500g

Cooking oil - 3kg

Olive oil - 1kg

Salt - 200g

Pancake mix - 2packs

Instant noodles - 6 packs

Instant porridge - 8 packs

Rice - 11kg

Glutinous rice - 2kg

All kinds of seasoning like chicken powder, mushroom powder, soya sauce, fish sauce, sugar etc. 

Instant sauces like mee Siam, curry chicken sauce, Assam fish sauce, mee rebus sauce.

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Yam Cake

Yam cake

Ingredients

50g dried shrimp - soak n chop into smaller pieces

200g yam - cut into strips or cube

5 shallots - slices for frying (Shirley added) 

50g oil for frying

180g rice flour

500g water

Seasoning

Salt

Pepper

Method

1. Mix rice flour, water and seasoning. Will be nice to add a bit of fish sauce if u have any. 

2. Fried the shallot till brown n crispy. Take out and set aside. Remove the oil in the wok. No need to wash the wok, leave a bit of oil.

3. Add in dried shrimp n fry till fragrant, add in yam n stir fry for 5min.

4. Add in oil used for frying shallot. Continue to fry the ingredients.

5. Add in fried shallots.

6. Add in rice flour mixture. Turn the fire to small after adding in the rice flour mixture. Keep frying n stirring.

7. You will see some lumps but keep mixing it will.

8. After u form a big yam lump turn off the fire and continue to mix for 5min.

9. Oil a baking tin

10. Transfer the yam mixture into the baking tin and press the yam mixture into the tin.

11. Steam the yam cake for 1hr over high fire.

12. Test with chopstick by sticking into the yam cake after 1hr. The chopstick should come out quite clean.

13. Let it cool down before cutting.

14. Enjoy the yam cake.

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Jian tui

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Chocolate Rice Cookies

Chocolate Rice cookies (170deg – 15min)

250g Butter (hard)

115g sugar

1 tsp Vanilla extract

1 large egg

1 tsp coffee extract/flavour

440 g plain flour (3-1/2 cup)

¼ salt

60g chocolate rice

1.       Sift flour and salt.

2.       Cream the butter, vanilla extract with sugar until pale creamy white.

3.       Add in egg and coffee extract and mix well.

4.       Add in sifted flour. Mixed till crumbed.

5.       Add 60g of chocolate rice into the dough.

6.       Shape the cookies dough into long tube.

7.       Fridge for 1hr until firm.

1.       Cut the cookie dough while still firm and bake in oven 170 deg for 15min.

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Killer toast

Ingredients:
180g egg milk (1½ egg plus fresh milk)
1 tsp dry yeast
30g sugar (10g if salty bread)
260g bread flour
½ tsp salt (1¼ tsp for salty bread)
30g butter
½ egg (for egg wash)

Method:
1)Add egg milk, yeast and sugar and mix 1.5min/37C/sp3.

2)Add flour and salt and knead 5min.

3)Add butter and knead 2min.

4)Oil hands and shape to 6 rolls (80g each) or 12 balls (40g each) and proof till double.

5)Brush the egg wash over the top of the buns and bake 170C for 10-15 mins. Note: if doing as loaf baking time will be longer around 45 mins.

Afternote: Comparing to Killer toast. I find Roti Sisir is better. Anyway, I dun own this recipe as well. Killer toast is an in recipe to try out now. 

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Roti Sisir

I do not own this recipe, I got it from a member in facebook. Actually if you search Roti Sisir in Pinterest, you will see all in Bahasa Indonesia. Therefore I have to thanks the facebook member to actually translate the recipe into English and shared with the people. Serious it was a very very good bread recipe. 

The recipe is by Roti Manis Liliana Wijaya recipe (from instagram) so soft n yummy, you guys should try 😘

Roti sisir (roti manis @liliana.wijaya68)
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ingredient
300gr bread flour
60gr sugar
10gr milk powder
5gr instant yeast
220gr liquid content: 2egg yolks+40gr whipping cream+Milk
25gr Unsalted butter
2gr Salt
(milk, whip cream, & butter refrigeratorp temperature)


Methods:
1. Mixed all dry ingredients (except salt) in mixer bowl, using low speed mix until combined
2. Add liquid ingredients, gradually, mix using medium speed until smooth
3. Add butter and salt, mix using medium speed  until window pane stage
4. Gather into a ball and allow to proof until doubled about 45minutes
5. Roll out into a flat then divide the dough per 40gr, round it up like a ball, do it for all, and roll  out the ball up and down like oval shape, and do the same for the reverse, after it folding it aside and gently press the fold and put in the pan, repeat for all balls
6. Proof again for 1hours and bake 170-180°C 20mins until golden brown
7.After take out from oven, brush the top using butter so the top will shiny, allow to cool on the rack

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Simple fried rice

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Kimchi fried rice

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Ayam pangpang kecap

Ingredients

4 Chicken thigh with drums

For marinate

1 tbsp of salt

Tamarind water

For blending

6 chilis

3 candle nuts

4 cloves of garlic

8 shallots

2 tbsp of water 

Seasoning

Sugar

Kecap manis

Method

1) Clean the chicken thighs. 

2) Heat up the wok with 3 tsp of butter. Add the blended spices and cook until dry.

3) Add 650ml of water, add 6 tbsp of kecap Manis and a tbsp of sugar. 

4) Simmer the chicken thigh in the broth for 40mins in small fire. 

5) Before serving, preheat the oven with grilling mode. Place the chicken thigh into the oven and grill for 15min. Continue seasoning the thigh with the left over broth while grilling. 

6) Serve with rice. 

Afternote: I didn't want to claim this is my work before I got it from Facebook Asian Food Channel. It has YouTube to teach u step by step so please follow the chef and you will get ur yummy Ayam pangpang kecap an hour later.

http://www.asianfoodchannel.com/recipes/soy-sauce-grilled-chicken-ayam-panggang-kecap

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Seafood porridge

Ingredients
6 Prawns
50g minced pork
250g clams
300g sliced fish
Chinese cabbage
Tang Orh
Minced garlic
Minced 东菜

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Steamed chicken in black bean

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Ngoh Hiang

Ingredients

1.5kg of pork (70% meat and 30% fat), ask for 不见天 meat as it contain more fats there.

350g of prawns - shelled and diced it. 

1 carrot - diced

1 onion - diced

10 water chestnut - diced or pound

Yam - diced n fried

Spring onion - chopped finely

3 eggs

3 Tbsp corn flour

Beancurd skin

Egg yolk / egg white of sealing

Seasoning

5 tbsp of soya sauce

2 tbsp of oyster sauce

3 tbsp of sugar

3 tbsp of cooking wine

3 tsp of five spice powder

4 TSP of pepper

2 tbsp of sesame oil

Method

1. Heat a pot of oil, using medium heat to fry the yam till it is crispy but not brown. Set aside for later use.

2. Mix the pork and prawn, together with the seasoning. 

3. Add in carrot, onion, water chestnut, yam, spring onion, eggs and cornflour. Mixed well.

4. Let it marinate for 2 hours. 

5. The beancurd skin comes in a big sheet so cut it up to the appropriate size for wrapping.

6. Wrapped the meat in the beancurd skin.

7. Prepare a steamer and steam the meat roll for 10 min. Take out and cool.

8. Once cool, you can either deep fried it or store it in freezer for later use. 

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Macaroons

100g super fine almond
100g or 3eggs white
200g powder sugar
30g sugar w waTer
30g sugar

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