Deep frying anchovies

-ingredients

  • dried anchovies (ikan bilis)
  • cooking oil

-method

  1. heat thick bottomed saucepan with 4 to 5 cm cooking oil, 5 to 10 min
  2. test temperature of oil by dropping one or two dried anchovies into the hot oil.
  3. they will ‘float up’ within second
  4. drop in only one handful of dried anchovies to fry each time when oil foam and faint crackling sound is heard
  5. stir with a pair of wooden chopsticks and pick one up to test, 4 to 5 min
  6. drain anchovies of oil

 

Fruit cake

-ingredients

  • 2 cups packed brown sugar
  • 3 cups all-purpose flour
  • 1 tbsp baking soda
  • 2 tbsp ground cinnamon
  • 2 tbsp ground cloves
  • 2 tbsp ground allspice (Jamaican pimenta)
  • 2 tbsp ground nutmeg
  • 4 eggs
  • 2 tbsp lemon zest
  • 2 tbsp vanilla extract
  • 1/2 cup brandy
  • 1 1/2 cup raisin
  • 1 1/2 cup chopped nuts
  • 1 1/2 cup dried mixed fruits
  • 1 1/2 cup butter, melted
  • 1 3/4 cups brandy to age the cake

-method

  1. preheat oven to 110oC
  2. grease and flour pan
  3. in a large bowl, combine all the ingredients
  4. mix thoroughly
  5. pour into pan
  6. bake 1 hr until tester inserted comes out clean
  7. cool in wire rack
  8. coat cake every day for 2 weeks

 

Basic muffins

-ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking soda
  • 1/2 tsp salt
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 1 large egg
  • 4 tbsp butter (or shortening)

-method

  1. preheat oven to 200oC
  2. combine flour, baking powder and salt (A)
  3. melt butter (B)
  4. beat eggs in separate bowl and then add sugar, milk and vanilla to eggs (C)
  5. thoroughly grease and flour muffin pan
  6. Pour in (B) into (C) and stir.
  7. Add the above into (A) and mix but don’t over mix.
  8. Pour batter to pan and bake, 20 min until cooked (brownish)

Traditional white bread

-ingredients

  • 2 units (or 1/4 oz) packages active dry yeast
  • 3 tbsp white sugar
  • 2 1/2 cups warm water (45oC)
  • 3 tbsp butter (or margarine)
  • 1 tsp salt (to taste)
  • 6 1/2 cups bread flour

-method

  1. in a large bowl, dissolve yeast and sugar in warm water
  2. stir in butter, salt and 2 cups flour
  3. stir in remaining flour, 1/2 cup at a time
  4. beat well after each addition
  5. flour board lightly and knead until smooth and elastic, 8 min
  6. oil the bowl lightly, place dough, turn to other side and coat with oil.
  7. cover with damp cloth in warm place until dough double in size, 1 hr
  8. depress dough and place in lightly floured surface
  9. divide dough into 2 equal pieces and form into loaves
  10. place them into two lightly greased loaf pan
  11. cover loaves with damp cloth and let rise until double in size, 40 min
  12. preheat oven 220oC
  13. bake at 190oC for 30 min or until top is golden brown and the bottom of the load sounds hollow when tapped (suggest load risen)

Chinese cruller (yau char kwai)

-ingredients

–ingredient (A)

  • 300 g high protein flour
  • 50 g flour
  • 1/2 tsp baking powder

–ingredient (B)

  • 1/2 tsp sugar
  • 2 tbsp lukewarm water
  • 2 tsp instant yeast

–ingredient (C)

  • 250 ml water
  • 1/2 tsp bicarbonate of soda
  • 1/8 tsp alum (pak fun)
  • 1/8 ammonia powder (chow fun)
  • 1 tsp salt

note: alum is K.Al(SO4)2.12H2O or NH4.Al(SO4)2 whereas ammonia powder is NH5CO3. Available from McCormick

–method

  1. mix ingredient (A) with electric mixer.
  2. mix ingredient (B) and allow to froth, 10 min.
  3. combine ingredient (C) together
  4. Mix (B) into (A) well, followed by (C) and beat for 5 min until soft dough forms.
  5. Cover and leave aside to double in size.
  6. turn out dough onto a lightly floured surface and knead until smooth.
  7. roll out into a long rectangle, then cut into strips
  8. place two strips, one atop the other and allow to rest, 5 to 10 min
  9. heat wok with oil until hot. press lightly on the two strips of dough with a satay stick
  10. stretch the strips a little and lower into hot oil
  11. deep fry until puffy and golden brown

 

Thai Massaman chicken curry

The recipe produces dish similar to hai Express Massaman curry.

-ingredients

  • 1/2 to 1 pound (0.45 kg) chicken pieces or chopped chicken breast/thigh
  • 1-2 medium potatoes, cut into chunks
  • 1 unit of 14 oz (or 400 ml) coconut milk
  • 1 small red pepper, thinly sliced
  • 1 medium tomato, sliced
  • 2 tbsp coconut oil (or vegetable oil)
  • 1/3 cup onion, sliced
  • 1 thumb-piece ginger, grated
  • 4-5 cloves garlic
  • 1 red chili, sliced or 1/2 to 3/4 tsp chilli flakes or other alternatives
  • 1/2 cup chicken stock
  • 1 stalk lemon grass, minced
  • 3 bay leaves
  • 1 tsp tumeric
  • 1/4 cup, chopped unsalted roasted cashews
  • 1 tsp ground coriander
  • 1 tsp whole cumin seed
  • 1/2 tsp white pepper
  • 1/8 tsp cardamon
  • 1 tsp tamarind, or substitute with lime
  • 3/4 tsp shrimp paste (belacan)
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar or brown sugar

-method

  1. heat wok
  2. add oil and saute onion, ginger, garlic and chilli
  3. stir until fragrant
  4. add the stock and the following: lemonglass, bay leaves, tumeric, chopped cashews, ground coriander, whole cumin seed, white pepper, cardamon, tamarind, shrimp paste, fish sauce, and sugar.
  5. Stir and bring to a light boil
  6. add in chicken, stir to coat with the spicy liquid, then add the coconut milk and potatoes
  7. stir and bring back up to a boil
  8. reduce heat to low, or just until a good simmer, 30-40 min or until chicken and potatoes are tender
  9. add red pepper and tomato last
  10. taste and season, i.e. fish sauce (salty), chilli (spicy), sugar (if too sour), tamarind (if too salty/sweet), coconut milk (if too spicy).
  11. Add cashew. Mix and serve.

Spicy Assam fish

-ingredients

  • 1 kg mackerel (or ikan tenggiri), washed and sliced into pieces
  • 300 g ladies fingers, cut into halves diagonally with both ends removed
  • 1 medium tomato,cut into 6 wedges
  • 50 g assam paste,mixed with 200 ml water
  • cooking oil

spices

  • 3 stalks lemongrass
  • 25 g dried chilli, soaked in water and drained
  • 150 g shallots, peeled
  • 15 g tumeric, sliced
  • 10 g galangal, sliced
  • 20 g roasted shrimp paste (belacan)
  • 2 to 3 candlenuts
  • 1 stalk ginger flower

seasoning

  • 2 tbsp oyster sauce
  • 1 tbsp sugar
  • 1/4 tsp salt

garnishing

  • 1 ginger flower bud
  • 3 to 4 thinly-sliced lemongrass stalks

-method

  1. wash the spices and using a blender or a pestle and mortar, blend them until fine
  2. heat cooking oil in a wok
  3. stir fry all blended spices until fragrant
  4. pour in the assa paste-water mixture and bring to boil
  5. lace ladies fingers, tomato wedges and fish in the wok and simmer until cooked
  6. add sugar, salt, and oyster sauce to taste
  7. garnish with ginger flower and lemon grass