Thursday, October 30, 2008

Prawn Omelette

6 eggs
2 tsp light soya sauce
pinch sugar
pinch white pepper
2 tbsp water
2 small spring onions, chopped
2 tbsp vegetable oil,
150g peeled prawns, chopped
1-1 1/2 tbsp oyster sauce

  • Beat the eggs with soya sauce, sugar, pepper, water
  • Heat wok, pour oil, cook the spring onions for 30 seconds
  • Add prawns and cook briefly
  • Pour in the egg, cook until lightly coloured underneath
  • Cut into 4 pieces and cook the other side
*Can make this omelette with crabmeat, diced chicken, vegetables, etc

Monday, October 27, 2008

Dinding Daging Lemak (Beef)

1kg beef, sliced thick
1 cinnamon stick
2 star anise
1/2 small bottle sweet thick soya sauce
2/3 can evaporated filled milk

1 onion (grind)
6 cloves garlic (grind)
10 dried chillies (soaked, grind)
4 tbsp oil
  • Put beef, cinnamon stick, star anise into pot
  • Cover beef with water and bring it to boil. Lower fire and simmer for 1 hour
  • Remove beef and gently crush beef. Mix it with sweet thick soya sauce, leave aside for 1/2 hour
  • Heat oil, saute chilies for 1-2 mins
  • Add in onion, garlic and stir fry for 2 mins
  • Add in marinated beef and milk
  • Cook over slow fire until beef is tender and gravy is thickened

Egg Tarts



Pastry Crust
100g unsalted butter
40g icing sugar
a pinch of salt
1 egg
20g milk powder
220 g plain flour
1/2 tsp vanilla extract (optional)

Custard
2 eggs
1/4 cup sugar
3/4 cup milk

  • Mix butter, icing sugar, salt, milk powder, flour till crumbly
  • Add in egg & mix till it's pliable
  • Chill dough for 20 mins
  • Beat eggs, sugar, gradually add in milk
  • Press dough into tart shell
  • Poke the base of the tart with fork
  • Spoon custard mixture into tart shell
  • Bake for 20mins, 180 Celcius

Butter Cake

160g eggs (app. 3)
150g sugar
180g butter
70g plain flour
80g self raising flour
1 1/2 baking powder
pinch of salt
1/8 tsp cream of tartar
1/2 tsp vanilla extract (optional)
1/2 tbsp creamer (optional)

  • Sift flour, salt, baking powder
  • Beat butter for 2 mins till soft
  • Add sugar and beat till light & fluffy (3 mins)
  • Add in egg yolks, one at a time
  • Scrape down the sides of the mixing bowl
  • Add in vanilla extract, beat until combined
  • Add in flour (low speed)
  • Whisk egg whites until foamy, add cream of tartar, beat till stiff
  • Fold in the whites into batter, don't overmix
  • Bake for 45 mins, 150 Celcius

Sponge Cake

A
215g egg yolks (weigh whole eggs)
2 oz water (56.7g)
2 oz corn oil
1.5 oz HK cake flour
1/4 oz corn flour
2 3/4 oz spongecake mix (do not sift)
1/8 tsp soda bicarbonate

B
egg whites
1/4 tsp cream of tartar
1 1/2 oz castor sugar

  • Sift HK cake flour and corn flour
  • Mix A
  • Whisk egg whites for 1-2 mins, add in cream of tartar, then castor sugar till stiff
  • Fold B mixture into A mixture
  • Bake 45 mins, 150 Celcius


Sunday, October 26, 2008

Pai Kut Wong (Pork Chop)

A for marinate
1 tbsp custard powder
1 tbsp corn flour
1 tbsp sugar
1/2 tbsp salt
1/4 tsp soda bicarbonate
1 large egg
3 tbsp water

B for sauce
2 1/2 tbsp sugar
1 tbsp oyster sauce
7 tbsp water
2 tbsp tomato sauce
1 tbsp "HP" sauce
1 tbsp "A1" sauce

1kg pork (sliced thin)
cooking wine
chopped garlics
1 onion, diced

  • Mix A well, marinate pork (avoid moisture, adjust the amount of cornflour)
  • Mix B well
  • Fry pork with low heat for 2-3 mins. Set aside
  • Fry pork for 2nd time with high heat till browny. Set aside
  • Heat B mixture
  • Add in fried pork
  • Add in cooking wine
  • Add in chopped garlic, onions (optional)

Cashew Nut Cookies

175g butter
1/2 cup icing sugar
1 cup flour
1/2 cup corn flour
1/2 cup ground cashew nuts
1/2 cup chopped cashew nuts

  • Cream butter & sugar for 3 mins or till light & fluffy with electric mixer
  • Sift flour & corn flour
  • Beat combined flours in batches into the batter till combined
  • Use metal spoon, fold in ground cashew nuts till well-combined
  • Chill dough in fridge for 4 hours
  • Shape dough into small balls
  • Place on baking tray lined with baking paper, 2cm apart
  • Flatten dough slightly with a fork
  • Sprinkle chopped nuts on each flattened balls.
  • Bake for 15-17 mins, 180 Celcius

Lemon Cotton Cheese Cake

250g cream cheese, chopped, at room temp
240ml fresh milk
110g butter
80g plain flour, sifted
20g corn flour, sifted
50g castor sugar
1 lemon, grated rind & squeezed juice
6 eggs yolks & whites
1/4 tsp cream of tartar
70g castor sugar

  • Combine cream cheese & milk in saucepan
  • Heat gently over low fire till cheese melts
  • Add butter, stir till it melts.
  • Turn off fire. Leave to cool
  • Add plain flour, corn flour, castor sugar, lemon rind, lemon juice & egg yolks to cooled cream cheese mixture
  • Whisk egg whites with cream of tartar & castor sugar till soft peaks form
  • Fold into cream cheese mixture
  • Pour mixture into prepared pan. Place in a roasting pan half-filled with hot water
  • Steam bake for 1 hour 10 mins, 150 Celcius, till top is golden brown
  • Leave to cool before removing from pan
  • Sprinkle icing sugar & freshly grated lemon rind (optional)

Moy Choy Braised Belly Pork

600g belly pork
400g sweet moy choy
6 cloves/1 bulb chopped garlic
4 tbsp light soya sauce
2 tbsp dark soya sauce
1 tsp of sesame oil
1/2 tsp sugar
5 tbsp cooking wine
2 tbsp cooking oil

  • Wash moy choy in water to remove excess salt
  • Cut moy choy into small pieces
  • Cut belly pork into 1 inch cube
  • Sprinkle pork with salt & pepper
  • Heat oil and fry pork til light brown
  • Add chopped garlic & moy choy. Stir till fragrant
  • Add in light soya sauce & water to cover the pork
  • Cook for 45 mins - 1 hour, or till the pork is soft
  • Add dark soya sauce, sesame oil, cooking wine, sugar to taste
*original recipe from Lily's Wai Sek Hong

Honey Baked Chicken Wings

Seasoning
4 tbsp honey, extra for basting
4 tbsp light soya sauce
1 tsp salt
1 tsp white pepper powder

12 pcs chicken wings

  • Combine all the seasoning's ingredients
  • Prick chicken wings with fork/toothpick, pat dry.
  • Marinate chicken with seasoning for 3 hours
  • Preheat oven 200 Celcius
  • Line tray with foil, grease with oil
  • Bake for 15 mins for each side of the chicken
  • Baste it with remaining seasoning and extra honey
  • Cook for another 5 mins for each side, till lightly brown
*for crispier skin, marinate chicken uncovered overnight

Carrot Cheese Cake

Cake
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 tsp vanilla essence
2 cups all purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
3 cups grated carrots
1 cup chopped walnuts/pecans

Frosting
1/2 cup butter ( or4 oz/113.4g)
1/2 cup icing sugar
2 cups cream cheese (or 16 oz)
1 tsp orange/lemon essence

  • preheat oven, 175 Celcius
  • grease & flour the pan
  • beat eggs, oil, white sugar, vanilla in a big bowl
  • mix in flour, baking soda, baking powder, salt, cinnamon
  • stir in carrots, fold in walnuts/pecans
  • pour into pan, bake for 1 hour or until toothpick inserted in the middle comes out clean
  • let cool in the pan for 10 mins, turn out on a wire rack and let cool completely

  • mix all frosting ingredients until smooth & creamy

  • Cut the cake into 3 layers, sandwich with the frosting

*original recipe from Lily's Wai Sek Hong

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