Monday, August 31, 2009

Cocktail Fruits Swiss Roll



Sponge cake

3 eggs, separated
70g sugar
1/4 tsp cream of tartar
40g cake flour
25g butter, melted

Filling
200ml whipping cream
15g sugar
cocktail fruits

  • Beat the egg whites for 1-2 mins, add in cream of tartar, then sugar until stiff peaks form
  • Pour in the egg yolks, beat with low speed for 1 min
  • Sift the flour into the mixture, fold to combine
  • Add in the butter, fold lightly to combine
  • Pour batter into baking tray 30cm x 30 cm (lined with baking paper)
  • Bake 10-12 mins, 180 C until lightly golden
  • Turn the cooked cake over on another baking paper
  • Pull off the baking paper (bottom of the cake)
  • Roll the cake with the help of the paper, let cool on wire rack
  • Whip cream with sugar till soft peaks form
  • Unfold the cooled cake
  • Spread the whipped cream over the cake
  • Top with cocktail fruits
  • Roll the cake
*Original recipe from dailydelicious

Friday, August 28, 2009

Chocolate Chips Cornflakes Cookies


1 & 3/4 cup flour
1/2 tsp baking soda or 1 tsp baking powder
1/4 tsp salt
1 cup butter (225g)
1 cup sugar
2 eggs (lightly beaten)
5 cups cornflakes (to be crushed to get half the volume)
1 cup chocolate chips
  • Whisk butter and sugar till white & fluffy
  • Add in eggs, mix well
  • Add in flour, baking soda, salt
  • Mix well, add in cornflakes then chocolate chips
  • Give it a quick mix with spatula
  • Spoon a tiny ball with a teaspoon and use another teaspoon to push it onto baking tray (lined with baking paper)
  • Put the cookies far apart as the cookie will spread when baked
  • Bake for 17 mins, 170 C
*Original recipe from Malaysiabest.net

Baked Lobster with Cheese



1 lobster
2 tsp butter
2/3 cup evaporated milk
1 clove garlic
2 slices cheese
salt to taste
a pinch of sugar
some cornflour
  • Clean the lobster, cut into half
  • Heat wok, add in the butter
  • Saute the garlic
  • Add in the milk, bring to boil
  • Add in salt and sugar
  • Add in cornflour to thicken the sauce
  • Spread the sauce onto the lobster
  • Break the slice cheese into small pieces and put them on top of the lobster
  • Bake 20-25 mins, 190 C
*Original recipe from Rasa Malaysia

Saturday, August 15, 2009

Sardine Cheese Puffs


Ready-to-use puff pastry
1 can sardine fish in tomato sauce (155g)
1 medium onion, chopped
3 tbsp oil for frying
1 tsp sugar
1/2 tsp salt
pepper to taste
slice cheese (cut into small squares)
1 egg, lightly beaten, for glazing
  • Thaw puff pastry in chiller
  • Remove sardine fish from can and its gravy
  • Remove the bones
  • Heat oil
  • Stir fry chopped onion until fragrant
  • Add in sardine
  • Mash sardine while frying
  • Season with sugar, salt and pepper
  • Let cool
  • Remove puff pastry from chiller
  • Cut into rectangular shape about 3"x6" (3mm thick)
  • Place about 2 tbsp of sardine filling onto each pastry
  • Place cheese on top of sardine
  • Brush edges with egg wash
  • Fold pastry to enclose the filling
  • Use a fork to press down to seal the edges
  • Use a fork to poke the top of puffs (allow steam to escape during baking)
  • Place the puffs on baking tray (lined with non-stick baking paper)
  • Brush the top of puffs with egg wash
  • Bake for 15 mins 200C
*Original recipe from Yochana's Cake Delight

Friday, August 14, 2009

Sausage Cheese Rolls


300g bread flour
5g instant dried yeast
10g sugar
6g salt
30g unsalted butter (soft)
220g of one egg + whole milk
12 pc sausage
6 slices cheese (cut into half)

1 egg + 2 tsp water (glazing)

  • Put flour, sugar, yeast into a bowl, whisk to combine
  • Add salt, whisk again
  • Pour egg+milk mixture
  • Use large spoon to mix everything together, knead briefly
  • Take the dough out of the bowl, knead until elastic (2 mins)
  • Add butter, knead using the heel of your hands to compress and push the dough away from you
  • Fold it back over itself
  • Give the dough a little turn and repeat kneading (compress & push)
  • Knead 10-15 mins until soft, smooth and almost satiny (if you can stretch into a thin sheet without breaking means you have kneaded enough)
  • Put the dough into a light-buttered bowl
  • Let the dough rise in warm place until double in size (1hr-1.5hr)
  • Take the dough out, deflate by touching it lightly
  • Cut into 12 pieces, roll into ball. Rest 10 mins
  • Use rolling pin to roll the dough into oval shape
  • Cut both sides of the dough into strips
  • Place sausage in the middle
  • Place cheese slice (halved) over sausage
  • Fold strips alternating left & right over sausage
  • Place the dough on oven tray, lined with non-stick baking paper
  • Let the dough rise until double in size
  • Brush with egg wash
  • Bake 8 mins 200 C
  • Bake 5 mins 180 C
*Original recipe from dailydelicious

Saturday, August 8, 2009

Chocolate Chips Muffins



2 cups self-raising flour
1/3 cup brown sugar
1/3 cup castor sugar
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
1/2 cup butter, room temp
2 eggs
10 oz chocolate chips
1/2 cup walnuts, chopped (optional)

  • Preheat oven 210 C
  • Mix butter and sugar
  • Stir in the eggs, one at a time
  • Add in the milk into the egg mixture
  • In another bowl, mix flour, baking powder, salt
  • Make a well in the center of flour mixture
  • Add in milk mixture, stir to combine
  • Stir in chocolate chips & nuts
  • Spoon batter into muffin cups
  • Bake 20-25 mins
*Original recipe from Mr Breakfast.com

Bittergourd Omelette


1 bittergourd
1 tsp salt (marinate)
3 eggs, lightly beaten
1 clove garlic, chopped
1/4 salt & 1/2 pepper to taste
2 tbsp oil for frying

  • Cut bittergourd into half and slice thinly
  • Marinate with salt, leave aside for 10 mins
  • Squeeze the marinated bittergourd to remove liquid as much as possible
  • Wash the bittergourd, drain dry
  • Heat wok with oil
  • Add in garlic, then bittergourd
  • Stir fry till bittergourd is cooked
  • Add salt & pepper into beaten eggs
  • Pour eggs over bittergourd
  • Fry till eggs are set and brown
*Original recipe from Lily's Wai Sek Hong

Sweet & Sour Pork (Gu Lao Nyuk)

1 kg pork shoulder, cut into 1 inch cubes
6 tbsp self-raising flour
2 tsp wine
1 tsp salt
1/2 tsp pepper
2 eggs, lightly beaten
4 cups vegetable oil
1 big onion, cut
2 tomatoes, cut
1 clove garlic, chopped

Sauce

1 cup water
6 tbsp tomato sauce
4 tbsp sugar
2 tbsp cornstarch
2 tsp soy sauce
3 tbsp distilled white vinegar

  • Mix pork with flour, wine, salt, pepper and egg (coat each piece of pork well)
  • Marinate in fridge for 2 hours
  • Bring the marinated pork to room temp before cooking
  • Heat oil over high heat
  • Fry pork, 7-8 pieces at a time, until golden brown and crispy
  • Remove the pork and drain on paper towel
  • Heat 2 tbsp of oil over medium-high heat
  • Fry the garlic
  • Toss in the onion & tomatoes, quick stir
  • Remove and leave aside
  • Mix the sauce ingredients together
  • Put into wok and let it boil over medium heat, stir continuously
  • Reduce heat to low once the sauce starts to bubble and thicken
  • Add in the pork and vegetable, toss to coat
  • Dish out and serve
*Original recipe from Lily's Wai Sek Hong

BBQ Pork (Char Sau)

1 kg pork belly - cut into 2 inches strips and score the strips

Seasonings:

5 tbsp Hoisin sauce
1 tsp garlic powder
4 tsp soy sauce
1 cup sugar
2 tbsp wine
1 tsp 5 spice powder
1/2 tsp salt
Dash of pepper

Glaze:

2 tbsp dark soya sauce
2 tbsp honey
2 tbsp oil

  • Marinade pork with seasonings for 2 hours (optional)
  • Line a baking tray with aluminium foil
  • Transfer marinated pork on to it and cover with foil
  • Bake at 220 C for about 10 minutes
  • Open the top foil and bake again until gravy thickens and coat the pork
  • Transfer the pork onto a rack. Coat the pork with the marinade
  • Broil the pork until it is charred, turning all the time for even broilling
  • Dip into glaze and return pork to broil for a short while
*Original recipe from Lily's Wai Sek Hong

Roast Belly Pork (Sau Nyuk)


2 strips of belly pork with rind (2 inches wide)
1 tsp salt
1 tsp sugar
1 tsp garlic powder
1 tsp five spice powder
1 tsp black pepper
1 tbsp oil
2 cups water + 2 tbsp vinegar(for scalding the rind)

  • Bring water & vinegar to a boil in a wok. Scald the rind only
  • Score the rind (diamond cut)
  • Sprinkle with salt
  • Wipe dry
  • Fry salt, garlic powder, 5 spice powder and pepper for a few minutes in a dry wok
  • Mix in the sugar and rub this mixture onto the meat
  • Leave uncovered in the fridge for at least 12 hours
  • Preheat oven to 230 C
  • Rub the rind with oil
  • Bake for 20 minutes rind side up
  • Poke into the soft rind with a fork
  • Broil the rind for 20-30 mins (at least 4 inches away from the heat elements)
  • Check now and then and turn meat around for even broiling
  • Sprinkle some salt on the crackling
  • Broil for another 5 mins
  • Let the roast rest for 10 minutes before serving
*original recipe from Lily's Wai Sek Hong

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