Steamed Chwee Kueh

 

Ingredients

250g rice flour

15g wheat starch ( around 2 tbsp)

15g corn flour

1 tsp salt

400ml water ( room temperature)

600ml boiling water

Pumpkin Walnut bread

Ingredients
2 cups plain flour
1 1/2 cup pumpkin (measurement after steamed and mashed)
1 cup brown sugar
1/3 cup olive oil
1/2 cup walnut
1 1/2 tsp baking soda
1 tsp fine salt
1 tsp cinnamon powder
1 tsp vanilla essence
3 eggs

Method
1. Preheat oven to 180F
2. Sieve flour, baking soda, cinnamon powder and salt together. Leave aside.
3. Beat the eggs in mixing bowl. Add sugar, pumpkin and olive oil and mix. Then stir in flour and mix until mixture is well-blended.
4. Add walnut and mix evenly.
5. Line bread tin with grease paper. Pour mixture into the tin.
6. Bake for 45 -50 minutes.
7. Cool to cut and serve.

Dried Shrimp with chives fritters

Ingredients
2 cups plain flour
1 tsp baking powder
1tbsp cornflour
1/4 tsp salt
1 tsp pepper
1/4 tsp chili flakes
2 large eggs
15 stalks chives (cut into small pieces)
1 big onion (cut into small pieces)
50g dried shrimp (soaked and pounded)
1 tbsp oyster sauce
200ml -250ml water (to add in slowly)

Method
1. Sieve flour and baking powder together into mixing bowl.
2. Add in all ingredients (except water) to mix.
3. Now add some water and fold in to blend. If mixture is too thick, add a bit more water.
4. The final texture must be thick enough such that when scoop up to deep fry, it will keep its form.
5. Heat oil in kuali or deep frying pan.
6. Scoop mixture with spoon to deep fry until golden brown.

Banana Walnut bread

Ingredients
2 cups plain flour
1 cup brown sugar ( 3/4 cup if prefer less sweet) 
1 cup olive oil ( or butter if you prefer) 
1 cup mashed ripe banana
1/2 cup walnut ( pound to small pieces)
1 1/2 tsp baking soda

1 tsp baking powder
1 tsp fine salt
1 tsp vanilla essence
3 large eggs

Method
1. Preheat oven to 180F
2. Sieve flour, baking soda, baking powder and salt together. Leave aside.
3. Beat the eggs.
4. Mix olive oil/butter and sugar together in a mixing bowl until smooth. Add eggs, banana and walnuts. Stir in to mix until mixture is well-blended.
5. Line bread tin with grease paper. Pour mixture into the tin.
6. Bake for 40 -50 minutes.
7. Cool to cut and serve.

Rock Bun

Ingredients :
250g self rising flour
100g butter
150g mixed dried fruit
50g sugar
1 egg
1 tsp baking powder
2-3 tbsp milk

Method
1. Preheat oven to 180C
2. Cut butter into small pieces.
3. Put butter and flour into mixing bowl. Using rubbing-in method to rub butter and flour with fingertips until mixture resembles breadcrumbs.
4. Beat egg in bowl.
5. Add all ingradients (except milk) to mix together. Then add milk slowly if mixture doesn't stick together. The mixture must be thick enough to form shape when place on tray.
4. Use spoon to scoop mixture onto greased tray and bake for 25 mins at 180C
5. Cool to serve.

Easy Muah chee

Ingredients A
2 cups glutinous rice flour
1 1/2  water
2 tbsp tapioca flour

Ingredients B (Mix together)
1 cup ground peanut(roasted)
1/2 cup fine brown sugar (more if prefer sweet)
4 tbsp sesame seeds

Preparation
1. Mix "ingredients A" in a container to form smooth batter.
2. Transfer batter to a lightly greased tray to steam.
    (Use a shallow tray such that the batter fills up to a height of less than 1".
      If it's too thick, cooking time would be longer.)
3. Steam for about 10-15 minutes.
4. Cool and cut into small pieces with spatula.
5. Coat with "ingredients B" and serve.

Sour Cream - Banana Muffin

Ingredients
2 1/2 cups self-rising flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup olive oil (or butter)
1 cup sour cream
1 cup fine sugar
1 cup mashed banana
1 cup chopped walnut
1 tsp vanilla essence
2 eggs

Preparation
1. Preheat oven at 180C for minutes
2. Sieve the flour and baking soda
3. Beat the eggs.
4. Put the eggs, olive oil, sour cream and sugar in a mixing bowl and mix well with wooden spoon.
5. Fold in flour, followed by the banana and walnut to form a smooth batter. Do not over mix.
6. Add vanilla essence and mix lightly
7. Scoop the batter to fill the muffin tins
8. Bake at 180C for 20 minutes.

** Refer to original recipe from Kraft Recipe

Simple Carrot Cake

Ingredients

2  cups self rising flour

1 cup castor sugar

1/2 cup olive oil

1/2 cup milk 

1 cup walnut (small pieces)

2 1/2 cup grated carrot 

4 eggs

1 tsp baking powder

1/2 tsp salt

2 tsp ground cinnamon

2 tsp vanilla

Preparation
1. Preheat oven to 180 degrees C and grease baking tin.
2. Shift flour with baking powder, salt and cinnamon.
3. Beat eggs, sugar and oil in mixing bowl.
4. Add in milk and flour to mix well.
5. Fold in carrot, followed by walnut.
6. Lastly, add in vanilla and blend well.

7. Bake at 180 degrees for 20 minutes.

8. Cool in baking tin for 10 minutes. Turn out onto wire rack to cool completely.
9. Cut to serve.

Shortcut "Paella" in rice cooker

Ingredients
250 boneless chicken breast (cut into slices)
250 shrimp (peeled and deveined)
1 cup broccoli
1 tomato (diced)
1 large onion (cut into small pieces)
2 cloves garlic (chopped)
5 big mushrooms (soaked and cut into small pieces)
4 cups rice (rice cooker measuring cup) rice
8 cups water (amount depending on type of rice used, I used brown rice)
4 tbsp olive oil
1 tbsp oyster sauce
2 tbs light soya sauce
1 tbsp cornflour
1/2 tbsp turmeric powder
1 tbsp parsley flakes
salt and pepper to taste

Preparation

1. Marinate chicken with cornflour and light soya sauce. 

2. Marinate the shrimp with light soya sauce.

3. Heat olive oil in saucepan. Saute onion and garlic until fragrant. Put in the chicken to fry. 

4. Add in mushroom, tomato, rice, salt, light soya sauce, oyster sauce, pepper and turmeric powder and continue to fry for 1/2 minute.

5. Add in water and bring to boil. Taste and add more salt and pepper if necessary.

6. Transfer to rice cooker to cook.

7. Check from time to time to see if the rice is about to cook. Just before the water dries up, add in the shrimps and broccoli. 

8. When the rice is cooked, let it stay in "keep warm" mode for about 5-10 minutes. Stir in the parsley flakes before dish out to serve.

Spicy French bean with Taugua and Ikan bills

Ingredients

150g minced pork

50g dried ikan bilis
100g French bean

2pcs tau gua ( cut into small rectangular shapes )
1 tbs fermented black bean

1 shallot ( cut into slices )

1 red chilli ( cut into slices )

1 tbsp light soya sauce

2 tbsp corn flour

1 tbsp oyster sauce

1 tbsp sugar

pinch of salt

some oil

Preparation

1. Slice french bean and steam for 10 minutes in steamer. (Can be done over rice cooker while cooking rice.)
2. Marinate the minced pork with 2 tbsp corn flour and 2 tbsp light soya sauce.

3. Heat enough oil in saucepan to deep fry the tau gua. Fry the tau gua until golden brown. Dish up onto a plate.

4. Put in the ikan bilis to fry over medium flame. Stir fry until the ikan bilis turns brown and crispy.

5. Dish up the ikan bilis.

6. Remove the excess oil , leaving about 2 tbsp oil in the saucepan.

7. Put in the sliced shallot and stir fry until fragrant. Add in the minced pork and stir fry until it is cooked. Return the tau gua, ikan bilis together with red chilli and french bean to the saucepan. 

8. Add in black bean, oyster sauce, sugar, light soya sauce.

9. Stir fry over high flame to make sure the ingredients are well mixed .

10. Dish up to serve.

Sambal Chilli Potato with Chicken

Ingredients

250g lean meat, cut into thin slices

3  medium size potatoes, cut into slices

2  shallots, cut into slices

2 tbsp corn flour

1  tbsp light soya sauce

1 tbsp oyster sauce

1 1/2 tbsp sambal chili paste

Preparation

1. Marinate chicken with corn flour and light soya sauce.

2. Heat oil in saucepan. Deep-fry the sliced potatoes until cooked . Dish out the cooked potatoes and pour out the excess oil, leaving 1 tbsp oil in the saucepan.

3. Put the shallots into the saucepan and sauté until fragrant. Add in the chicken and stir-fry to cook.

4. Put in the potatoes, sambal chilli paste, oyster sauce and light soya sauce. Stir fry the potatoes and chicken with samba chilli until well mixed. Cover the saucepan and simmer for 3 minutes.

5. Dish up and serve .

Spicy Stir -fry Beef

Ingredients

200g  beef (thinly sliced)

1 small red capsicum
1 small green capsicum
1  slice pineapple ( cut into smaller pieces)

1 big onion ( sliced )
2 green chilli (sliced)

3 cloves of garlic (chopped)

2 shallots ( sliced)

4 slices young ginger

1 tbsp spicy black bean paste

1/2 tbsp oyster sauce

1/2 tbsp dark soya sauce

2 tbsp  light soya sauce 

some oil

Preparation

1. Marinate the beef 3 tbsp soya sauce and 2 tbsp corn flour.

2. Heat up about 2 tbsp oil in saucepan . Stir-fry chopped garlic, shallot and ginger till fragrant.
3. Put in the big onion and stir fry for a while, followed by beef and continue to stir fry till almost cooked.

5. Add in the green and red capsicum, pineapple, black bean paste, oyster sauce and dark soya sauce and 1 tbsp water . Stir-fry for about 5 minutes to cook and mix evenly.

6. Remove and serve.

Sambal Asparagus with prawn

Ingredients

200g asparagus (sliced into about 1" length )

150g prawns ( shelled )
1 tbsp dried prawn ( soaked and pounded)

2 cloves of garlic ( finely chopped)

1 tsp  osyter sauce
1 - 1 1/2 tbsp sambal chili paste 

1 1/2tbsp light soya sauce

pinch of salt

some oil

Preparation

1. Put 1/2 tbsp light soya sauce to season the prawns.

2. Heat 2 tbsp oil in saucepan and stir-fry garlic until fragrant.
3. Put in the dried prawn and stir fry.

4. Add in the prawns and stir-fry for awhile before putting in the asparagus, samba chill paste, oyster sauce, light soya sauce and salt.

5. Stir-fry over high flame for about 3-5 minutes to cook.

6. Dish out to serve.

Pumpkin muffin

Ingredients
2 cups self-rising flour
3/4 fine sugar
1 cup pumpkin (steamed and mashed)
1 tsp baking powder
1/2 cup milk
1/4 cup vegetable oil
2 eggs


Preparation
1. Preheat oven at 220C for 5 minutes.
2. Sift the flour and baking powder.
3. Beat the eggs.
4. Mix all the ingredients (except flour) together.
5. Fold in flour to form a smooth batter.

6. Fill the muffin cups with batter ( 2/3 full only).









7. Bake at 220C for 15 to 20 minutes.

Stir-fried Vegetables in Olive oil and Herbs (rosemary & theme)

Ingredient A

1 medium size potato ( cut into wedges)
1 carrot, ~50g (cut into slices)
1 brinjal, ~50g (cut into thick slices)
50g cauliflower ( cut into small pieces)
1 green pepper ( cut into big pieces)

Ingredient B
1 big onion ( cut into wedges)
3 tbsp olive oil
1tbsp oyster sauce
1 tbsp light soya sauce
1/4 tsp dried rosemary
1/4 tsp dried theme
1/4 tsp chili flakes
pinch of salt

Preparations:
1. Put ingredient A except green pepper in a steamer to steam for 15 minutes.
2. Add green pepper and steam for further 5 minutes.










3. Heat 3 tbsp olive oil in frying pan and put in the big onion to stir fry.

4. Add in the steamed ingredients and the rest of the ingredient B. Stir fry over high heat to mix well.
5. Dish out to serve.






* Alternatively, you may mix all the ingredients together (with additional olive oil, ~1/4 cup) and grille in oven.

Chocalate Chips Macadamia Cookies

Ingredients A
1 1/2 cup unsalted butter (340g)
1 cup granulated sugar (200g)
1 1/2 cup packed brown sugar (330g)
2 large eggs
2 tsp vanilla essence

Ingredients B ( sift together )
3 1/4 cup plain flour (420g)
1 tsp baking soda

Ingredients C
1 cup macadamia nuts (chopped into small pieces)
1 cup chocolate chips

Preparation:
1. Beat butter and sugar in a mixing bowl or mixer until fluffy.
2. Add in eggs one at a time and beat well, followed by vanilla essence.
3. Stir in ingredients B and mix well. Add ingredients C.
4. Drop by spoonful on a lightly greased tray ( leave gaps in between).
5. Bake in preheated oven at 180 degrees C for 10-15 minutes.
6. Cool and store in an airtight container.

* 2014 New Year biscuits, baked by my younger daughter Lin specially for the youngest brother, Pin.

Chocolate Walnut Cookies

Ingredients A
120g butter
90g castor sugar
3 egg yolks
1/4 tsp salt

Ingredients B
160g plain flour
20g chocolate powder
50g walnut (chopped into small pieces)
1 tsp baking powder
1/2 tsp baking soda

Preparation:
1. Beat butter and sugar in a mixing bowl or mixer until fluffy.
2. Add in egg and salt and beat well before stirring in ingredients B.
3. Shape the mixture into small balls and flatten slightly.
4. Place them on a lightly greased tray.
5. Bake in preheated oven at 180 degrees C for 15-20 minutes.
6. Cool and store in an airtight container.


* 2014 New Year biscuits,  by my elder daughter, Wen.

Raisin Rolled Oat Cookies

Ingredients A
125g butter
100g Fine brown sugar
50g castor sugar
1 egg
1/2 tsp vanilla essence

Ingredients B
160g plain flour
30g rolled oat
80g raisin
1/2 tsp baking powder
1/4 tsp baking soda

Preparation:
1. Beat butter and sugar in a mixing bowl or mixer until fluffy.
2. Add in egg and vanilla essence and beat well before stirring in ingredients B.
3. Shape the mixture into small balls and flatten slightly.
4. Place them on a lightly greased tray.
5. Bake in preheated oven at 180 degrees C for 10-15 minutes.
6. Cool and store in an airtight container.

* 2014 New Year biscuits,  by my elder daughter, Wen.

Almond Cookies

Ingredients

120g almond powder
120g castor sugar
180g plain flour
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
120 ml cooking oil ( or olive oil )
1 egg yolk ( for glazing)

Preparation:
1. Put all the ingredients in a mixing bowl or mixer and blend to form a dough.
2. Divide into small portions of desirable sizes. Shape each portion into round balls.
3. Place them on a lightly greased tray.
4. Glaze the surfaces with egg yolk.
5. Bake in preheated oven at 180 degrees C for 20 minutes.
6. Cool and store in an airtight container.

* 2014 New Year biscuits,  by my elder daughter, Wen.

Luo Han Guo Herbal drink (龙眼冬瓜罗汉果汤)

Ingredients
2 Luo Han Guo (罗汉果)
100g dried longan (龙眼)
100g dried winter melon(冬瓜)

Preparation
1. Wash the Luo Han Guo and crush each into 2 halves.
2. Bring to boil 2 litres of water with all the ingredients in a pot.
3. Cover and simmer over low heat for 45 minutes.
4. Ready to serve.