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

 

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

 

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

Fatt put (yam ring)

-Ingredients

  • 500 g yam, cubed
  • Enough oil for deep frying
  • 75 g wheat starch (tang mien fun used for dim sum)
  • just enough boiling hot water

ingredient A

  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/2 tsp condensed chicken stock
  • 1/4 tsp Chinese five spice powder
  • 75 g shortening

-method

  1. steam yam until soft and tender
  2. mash while still hot then mix in wheat flour and just enough boiling water
  3. mix well into dough
  4. add ingredient (A) and combine
  5. form the dough into a ring shape
  6. heat oil in wok
  7. place yam ring into a large enough perforated ladle and deep fry until crispy and golden brown
  8. remove and drain well
  9. this will be used as ‘bowl’ to place any dish, e.g. soy sauce mushroom chicken.

Pickled papaya

This recipe can be used for other type of pickled fruits (e.g. mango) or veggies (e.g. cabbage, cucumber, ginger, and carrot)

-ingredients

  • 1 green unripe papaya
  • 1 tbsp salt
  • 5 to 6 red chillies (chilli padi)
  • 250 ml good quality vinegar
  • 250 ml water
  • 250 g sugar

-method

  1. Cut away papaya skin.
  2. Slice papaya into thin slices
  3. Place in clean bowl, add salt, mix and allow to marinate, 1 hr until papaya soften
  4. squeeze out access liquid
  5. place vinegar, water and sugar into heavy based saucepan and bring to a low simmering boil, 10-15 min
  6. remove saucepan from heat and set aside to cool completely
  7. pack papaya slices and chilli padi in a glass jar.
  8. pour in cooled vinegar syrup
  9. allow to marinate 2-3 hrs before serving
  10. store in fridge for extra crunchy taste

Simplest Popiah wrapper

Popiah can be healthy and delectable diet. You can innovate with the popiah filling to suit your preference.

Popiah wrapper

-Ingredients

  • 600 g flour
  • 1 tsp gluten-rich tapioca flour (optional)
  • 1 tsp salt
  • 200 ml water

-method

  1. sift through the dry ingredients
  2. mix the rest of the ingredients
  3. knead the dough (sometimes rest the dough in water overnight helps)
  4. it should be a bouncy texture, and should stick to your hand
  5. Heat up wok without oil and make sure to use non-stick pan (easier)
  6. when the wok is hot, spread the dough around the wok in a thin layer
  7. size is approx 6 inches in diameter
  8. remove when cooked, 30 sec

other alternatives that uses egg will have slight changes in the popiah flavour that I’m accustomed to.

Popiah fillng

-Ingredients

  • 900 g icama thinly sliced
  • 1 large carrot
  • 2 to 4 pieces shitake mushroom, sliced thinly
  • 1 tbsp dried shrimps (soaked in water to soften)
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • Pinch salt
  • Dash of peper

-method

  1. Heat wok with oil
  2. Saute dried shrimp until fragrant, then add in garlic.
  3. Add in jicama, carrot and mushroom. stir fry until softened.
  4. add in seasoning, e.g. light soy saue, oyster sauce, salt, and pepper.
  5. Bring to boil and reduce heat to simmer
  6. Add water to prevent drying and continue to simmer until jicama is softened to taste. add seasoning if required.

-other ingredients to popiah

  • fried eggs, sliced thinly
  • sauces, e.g. cantonese sweet sauce (Tim cheong)
  • chilli sauce (with garlic)
  • lettuce
  • chicken shreds (stir-fried and coated with soy sauce)
  • Chinese sausage (lap cheung), sliced

Kuih rose, beehive cookies, or honeycomb

-ingredients

  • 3 cups (720 ml) rice flour
  • 1 cup sugar
  • 3 eggs
  • 200-400 ml thick coconut milk


-tool

  • Kuih rose brass

-method

  1. Combine sugar and coconut milk
  2. Whisk until sugar is dissolved
  3. Add in eggs
  4. Whisk until well blended
  5. Strain mixture through wire mesh sieve
  6. Add sieved flour and stir to form smooth batter, if too thick, add water until right consistency
  7. Heat oil in a wok
  8. Preheat brass mould in the oil
  9. When mould is hot enough, dip it in the batter
  10. Make sure only the side and bottom of mould is coated with the batter
  11. Return the mould to the hot oil im wok
  12. Let batter turn golden brown and dislodges from mould
  13. Remove and drain the cooked cookie on paper towel.
  14. Cool before serving.

Types of noodles

Egg noodle (ban mian)

-Ingredients

  • 2 1/2 cup plain flour
  • 2 eggs
  • 1/2 cup water
  • 1/2 tsp salt
  • 1 tbsp oil


-Steps

  1. Mix flour, salt, water and knead.
  2. Add in egg and oil.
  3. Knead until dough is springy.
  4. Use rolling pin to produce flattened dough on floured cutting board.
  5. Use knife to cut the flattened dough to long noodle.


Flat rice noodle (kway tiao)

-Ingredients

  • 1 cup rice flour
  • 3 tbsp wheat starch
  • 3 tbsp corn flour
  • 2 and 1/2 cup water
  • 2 tbsp oil
  • Salt to taste


-Steps

  1. Mix rice flour, wheat starch, and corn flour.
  2. Add water and mix.
  3. Add in oil, salt and mix.
  4. Prepare steamer.
  5. Oil tray.
  6. Spread a thin layer of batter onto tray, steam 4 to 5 min.
  7. Remove tray, cool and fold with scrapper.
  8. Repeat.
  9. Cut kway tiao into thin strips.
  10. Keep in airtight container for up to 2 days.


Wanton noodle

-Ingredients

  • 1 cup high protein flour
  • 1/2 cup water
  • Salt to taste
  • 1 tsp lye water (or baked baking soda water)


-Steps

  1. Mix flour, salt, and water.
  2. Knead lightly.
  3. Rest for 30 min.
  4. Knead until smooth.
  5. Dust flour dough, then roll into noodle machine to required thickness.
  6. Cut noodle to required size.
  7. Hang to dry

Pasta

#similar to egg noodle (la mian) but less water and more eggs

-Ingredients

  • 2 cups flour
  • 3 eggs
  • 2 tbsp olive oil
  • pinch of salt
  • 2 tbsp water

-method

  1. Mix all the above ingredients.
  2. Knead until dough is springy.
  3. Use rolling pin to produce flattened dough on floured cutting board.
  4. Use knife to cut the flattened dough to long noodle. Alternatively, use mechanical pasta maker.