Egg Tart II (Flaky Crust)

SKIN A:

110g of plain flour (1 cup)
10g of custard powder (2 tsp)
1 tbsp of beaten egg
28g of margarine (about 2 tbsp)
45ml of water (3 tbsp)

SKIN B:

90g plain flour
60g shortening (approximately 4 tbsp)


FILLING:

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

• Mix and knead all ingredients for A and B separately to form a pliable dough. Cover with paper and chill in fridge for 20 mins
• Make an 'X' pattern on dough A (round shape)
  
• Rolled out dough A to obtain the pattern "+"
• Dough B should be shaped to roughly form a square.
• Wrap dough A (yellowish) with dough B.
  
• Firmly press down all over the surface of the dough with rolling pin (do not to leak any Dough B out from Dough A)
• Fold dough 3 times (make 2 folds like an envelope) and pinch to seal and form back into a rough rectangle shape again
• With aid of the rolling pin again, press out the dough to get an even rectangle shape.
• Repeat another 2-3 times
• Chill the dough for 30mins in the fridge and roll out the dough to 1/4 inches thick
• Roughly cut out circles of dough and press into tart shells. Poke the base with fork
  
• Beat eggs, sugar, gradually add in milk for the custard filling
  
• Fill tart shells with custard filling about 80%
• Bake 200C for 15 mins, then 180C for 10 mins
  

*Recipe adapted from Quinn's Baking Diary and http://jodeli.proboards.com/index.cgi?board=chinese&action=display&thread=245

Marble Cake

160g eggs (appr. 3 nos.)
150g castor sugar
180g butter/margarine
70g plain flour
80g self-raising flour
1.5 tsp baking powder
1/8 tsp cream of tartar
pinch of salt
2 tbsp cocoa powder

• Sift flour, salt & baking powder
• Beat butter/margarine until soft (about 2 mins)
• Add in sugar, beat until light & fluffy (about 3 mins)
• Add in egg yolks, one at a time
• Add in flour (low speed mixer)
• Beat egg whites in another bowl until foamy, add in cream of tartar, continue to beat till stiff
• Fold in the egg whites into the flour mixture, do not overmix
• Divide mixture into half
• Stir in cocoa powder into one half (chocolate mixture)
  
• Dollop the chocolate mixture and plain mixture into cake tin alternately until mixture is used up
  
• Ensure the base is evenly covered
• Use a skewer to swirl around the mixture a few times to make the marble effect
• Bake 150 C, 45 mins
  

Tomato Eggs

4 eggs
2 riped tomatoes, sliced
1 tsp shaoxing wine
1/2 tsp salt
1/2 tsp pepper
1/4 tsp sesame oil
1/4 tsp oyster sauce
1 tsp sugar
2 tbsp water
3 tbsp cooking oil

• Beat eggs in a bowl
• Add salt, pepper, shaoxing wine, sesame oil & oyster sauce, mix well
  
• Heat 2 tbsp cooking oil
• Add the egg mixture into wok
• Keep stirring with a spatula until the eggs form lumps
• Break the lumps into smaller pieces, dish out
• Heat 1 tbsp cooking oil in a clean wok
• Quick stir the tomatoes
• Add sugar & water
• Cover the wok with lid, cook for 30 seconds
• Transfer cooked eggs into the tomatoes
• Stir fry for 30 seconds, dish out

*Original recipe from Rasa Malaysia

Nam Lui Stew Pork with Black Fungus

1/2 kg pork belly, sliced
100g black fungus
4 pcs fermented red bean curd
1.5 tbsp garlic, chopped
1.5 tbsp shallots, chopped
1/2 tsp garlic, chopped
1 star anise
2.5cm cinnamon stick
1.5 tbsp oyster sauce
1 tbsp sugar
1/2 tsp sesame oil
1 tbsp shao xing wine
250ml water
1 tbsp oil
1 cup extra water, for stewing

• Heat oil, fry garlic & shallots
• Add in other ingredients except pork, black fungus and taufu pok, let it boil
  
• Add in the pork and black fungus and simmer for 45 mins, adding water when necessary

*Original recipe from Lily's Wai Sek Hong

Nam Lui Za Nyuk (Red Beancurd Fried Pork)

1/2 kg pork belly, sliced
oil for frying

Nam Lui Sauce
4 pcs fermented red bean curd
1.5 tbsp garlic, chopped
1.5 tbsp shallots, chopped
1/2 tsp garlic, chopped
1 star anise
2.5cm cinnamon stick
1.5 tbsp oyster sauce
1 tbsp sugar
1/2 tsp sesame oil
1 tbsp shao xing wine
250ml water
1 tbsp oil

• Heat oil, saute garlic and shallots
• Add in the remaining ingredients
• Boil until sauce thickens
  

Marinade
2 tbsp nam lui sauce
1 tbsp plain flour
1 tbsp corn flour
1/2 tsp pepper
1 egg

• Combine pork belly with marinade, then marinade for 2 hours
• Heat up oil for frying
• Put in the pork and deep fry until golden brown

*Original recipe from Lily's Wai Sek Hong

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

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

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

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

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