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.

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.

Pumpkin bun

Ingredients

500g plain flour

150g mashed pumpkin

2 1/2 tsp yeast

2 1/2 tbsp Olive oil

2 1/2 tbsp sugar

pinch of salt

185 ml water

Fillings

400g lotus paste (divide into 24 portions)

24 pcs white paper ( 4cm x 4cm)

Preparation

1. Put all the ingredients (except water) into a mixing bowl. Add in water bit by bit and knead dough slowly until smooth.

2. Cover with a piece of damp cloth and set aside for 1 1/2 hours.

3. When the dough rises to double the size, punch out the air with knuckles.

4. Turn dough out onto a lightly floured surface and knead for 1 minute.
5. Cut dough into 24 portions and lightly roll into round shapes.

6. Flatten a piece of dough in the palm and place filling in the center. Gather the edges and press together and close last fold by twisting.

7. Use the back of a bread knife to cut lines (as shown) on each bun.

* You may use a piece of thick thread to cut the lines too.

8. Place the buns on white square paper and arrange them in the steamer with gaps in between as the buns will expand further during steaming. Set aside for about another 10-15 minutes for them to rise.
9. Steam for 15-20 minutes.

10. Release the cover of steamer slightly for a while before taking out the steamed buns. Do not leave the buns in steamer for too long as the water condensed from the cover will drip onto the buns.

Chinese rolls (花卷）

Ingredients

500g plain flour

2 1/2 tsp yeast

2 1/2 tbsp oilve oil

2 1/2 tbsp sugar

pinch of salt

250 ml water

24 pcs white paper ( 4cmX4cm)

Preparation
1. Put all the ingredients (except water) into a mixing bowl. Add in water bit by bit and knead dough slowly until smooth.
2. Cover with a piece of damp cloth and set aside for 1 1/2 hours.

3. When the dough rises to double the size, punch out the air with knuckles.

4. Turn dough out onto a lightly floured surface and knead for 1 minute. Divide the dough into 2 portions.

5. Roll each portion out into rectangular shape of about 1/2 cm thick.

6. Fold into half and cut into 12 pieces.

7. use a chopstick to press in the middle of a piece of dough.

8. Fold the dough along this depression and pull lightly to about double its length. Twist it as you pull....

9. Bring the two ends together..... and "tie" a knot.

10. Place on a piece of white paper.

11. Arrange the buns in the steamer with gaps in between as the buns will expand further during steaming.

12. Set aside for about another 10-15 minutes for them to rise.

13. Steam for 15-20 minutes.
14. Release the cover of steamer slightly for a while before taking out the steamed buns. Do not leave the buns in steamer for too long as the water condensed from the cover will drip onto the buns.

15. Chinese rolls are plain in taste; they are served with other main dishes, like braised pork..... .

* Another way of folding a chinese roll:

1. Fold into half first. Then fold another time as shown in 2nd picture below.

2. Put a chopstick in the middle. Hold the two ends together and pull+twist...

3. As you pull and twist, bring the ends back to where the chopstick is. Pull out the chopstick and press the ends in it.

Lotus bun

Ingredients
200g plain flour

200g lotus paste

1 tsp yeast

1 tbsp oilve oil

1 tbsp sugar

pinch of salt

100 ml water

10 pcs white paper (3cmx3cm)

Preparation

1. Put all the ingredients (except water) into a mixing bowl. Add in water gradually and knead dough slowly until smooth.
2. Cover with a piece of damp cloth and set aside for 1 1/2 hours.

3. When the dough rises to double its size, punch out the air with knuckles and knead again for about 1 minute.

4. Divide the lotus paste into 1o portions. Roll into round balls.
5. Cut into 10 portions and lightly roll each piece into round shape.
6. Take a piece of dough and flatten it on palm. Put filling in the center and gather the edges.

7. Close last fold by twisting and place it on white square paper.
8. Arrange the buns in the steamer with gaps in between as the buns will expand further during steaming. Set aside for about another 10-15 minutes for them to rise.

9. Steam for 15-20 minutes.

10. Release the cover of steamer slightly for a while before taking out the steamed buns. Do not leave the buns in steamer for too long as the water condensed from the cover will drip onto the buns.
11. Serve hot.

Okonomiyaki-style savoury Pancake

Ingredients

100g chicken fillet (cut into small pieces)

1/4 cabbage (about 1 cup, shredded)

1 small carrot (shredded)
1 onion (chopped finely)

5 button mushrooms ( cut into thin slices)

2 stalks spring onion (chopped finely)

1 shallot ( cut into slices)

1 tbsp light soya sauce

dash of pepper

pinch of salt

some oil

Batter

1/2 cup flour

1/4 cup water

1 egg

Sauce ( substitute for okonomi sauce)

1 tbsp Worcestershire shine

1 tbsp oyster sauce

1 tbsp light soya sauce

1 tbsp chili sauce (optional)

Preparation

1. Marinate chicken with 1 tbsp cornflour and 1 tbsp light soya sauce. Heat oil in pan and stir fry shallot until fragrant. Add in onion and chicken fillet. Stir fry until chicken is cooked. Set aside to cool.

2. Beat the egg. Add water and egg to the flour and whisk to form a thick batter. Make sure the thick batter is free from lumps.

3. Put all the ingredients (leave half of the spring onion for garnishing) into the batter. Blend well.

4. Heat up some oil in a non-stick pan. Swirl to make sure the base of the pan is fully greased. Use kitchen tissue to wipe away excess oil.
5. Scoop some batter onto the pan. Use a spatula to press and smoothen the batter into a flat pancake.

6.Cook over medium flame for 5 minutes until the base of pancake turns golden and hardens slightly.Turn over to cook the other side of the pancake for another 5 minutes or until it's cooked. Both surfaces should be a bit golden and crispy.

7. Transfer to a serving plate. Brush sauce on pancake. Garnish with spring onion to serve.

Laughing puffs (笑口开)

Ingredients

250g plain flour (sieved)

100g sesame seeds

1 egg

1 tsp baking powder

1 tbsp olive oil

1/2 cup castor sugar

30 ml water

Preparation

1. Beat egg in a bowl. Add in all the ingredients except sesame seeds and knead to form a dough.

2. Divide into 20 portions.

3. Roll each portion into round shape. Wet the surface with a little water and coat with sesame seeds.

4. Deep fry sesame bals over low flame till golden brown.

5. Dish up onto kitchen tissue to get rid of excess oil.

Ban jian kueh ( Chinese peanut pancake)

Ingredients

160g self raising flour ( or 160g plain flour + 1 tsp baking powder)

1/2 tsp bicarbonate of soda

20g castor sugar

30g melted butter/olive oil

1 egg

100 ml water

100 ml milk

1/4 tsp salt

1/2 tsp alkaline water

Fillings

80g fried peanuts (pounded) , coarse sugar ( 70g)

Preparation

1. Put all dry ingredients in a container. Add egg, water, milk and melted butter and beat until smooth. Stir in alkaline water and leave to rest for 1 hour ( or at least 30minutes)

2. Dip a piece of kitchen tissue with some oil and lightly grease a 12" non-stick pan.

3. Heat the pan over medium-low flame and pour in the batter.

4. Swirl the pan to spread the batter evenly, coating the sides slightly with a thin layer.

5. Cover the pan (just to cook for a while).

6. When bubbles burst on the surface of the half-cooked batter, sprinkle over the peanut and coarse sugar.

7. Cover to cook over low flame for further half a minute or until it's fully cooked.

8. Fold the "pancake" into half using a spatula.

9. Remove from pan. Cool slightly before cutting.

Fried sesame balls

Ingredients

250g glutinous rice flour

1 tbsp rice flour

1 tsp baking powder

1 cup water

1 tbsp olive oil

200g lotus paste

100g sesame seeds

Preparation

1. Mix glutinous rice flour, rice flour and baking powder in a mixing bowl. Gradually add in water and olive oil and knead into a smooth dough. Set aside for 20-30 minutes.

2. Divide the lotus paste and the dough into 15 portions and shape into round balls.

3. Roll a portion of dough on the palm and stretch it out to put in lotus paste filling.
4. Roll to form round shape and coat with sesame seeds.

5. Heat oil in a saucepan to deep fry the sesame balls. Fry until the they turn golden brown and float on the surface of oil.

6. Dish up onto kitchen tissue to remove excess oil.

7. Serve immediately.

Red bean paste pancake

Ingredients

250g flour

1 egg ( beaten)

1/2 cup evaporated milk

1 cup water 

200g red bean paste

some oil 

Preparation

1. Put the flour in a container. Add in evaporated milk, water and slowly. Stir well.

2. Heat up 1 tbsp oil in saucepan. Spread some batter on the saucepan .

3. Cook over medium flame and dish out the pancake once it's cooked.

4. Spread some red bean paste on the pancake and fold up to form a rectangular shape.

5. Heat up some oil in the saucepan to fry the pancake. Put a bit of batter on any "exposed" portion if necessary.

6. When one side turns brown,  turn over to fry the other side.

7. Dish out and leave aside to cool for 5-10minutes.

8. Cut and serve.