Yambean Dried Shrimp Paus

                                           Paus before steaming proofing it 15minutes .

                                           Freshly steam paus.

Made these vegetables paus this morning.A very soft paus recipes taken from Paus by Coco Kong publish by Y3K.A sure keeper for this recipes.

Ingredients for skin
250gm  Hong Kong flour
60 gm   sugar
20gm    shortening
2tsp      instant yeast
120ml   water

For Fillings
50gm  carrot (shredded)
50gm  dried shrimps (soaked and chopped)
300gm yambean /sengkuang (peeled,shredded)
Seasoning
1 tsp pepper
1tsp salt
1tbsp light soya sauce
1/s tsp Msg

Material needed
12 paper cups (flattened)

Method

For filling: Heat up wok with oil saute fillings ingredients add seasoning,fry well.Dish up and cool it before using.
For Skin: Combine all skin ingredients in a mixing bowl and mix well then knead it well until dough is smoooth and elastic.
Cover with a damp cloth and proof for 30 minutes.
Divide dough into 40 gm each.Rest for 5 minutes.
Flatten into roundand place 35gm of fillings gather edges and seal.Cover and proof again for 15minutes.
Bring water to boil.Arrange paus and steam at medium high heat for 15minutes.
Enjoy!

Wholemeal Roll

                                    

                                           The rolls fresh from oven after glazing with butter

  I serve these rolls with some sardine fillings and dried prawn sambal with cucumber my favourites.A very healthy and very soft rolls very yummy.Hope you all will try to made your own bread at home. Enjoy!     

Ingredients 
A           80 gm     bread flour
              55gm      boiling water
B          180gm     bread flour
             140gm     wholemeal flour
             1tsp         molasses
             20gm       sugar
             8 gm        salt
             5gm         instant yeast
C         190gm      cold water
D          25gm       butter

METHOD
1. Add boiling water from A into flour,mix until well-blended to form dough.Cover and set aside to cool.Keep it into refrigerator for at least 12 hours.(do this the night before)
2. Mix B until well mixed .Add in C and knead to form rough dough.Add in A and knead until well-blended.
3. Add in D, knead to form elastic dough.
4. Let it proof for 40 minutes.
5. Divide dough into 40 gm each and mould it round.Let it rest for 10 minutes.
6. Mould into what ever shape you like.
7. Place it onto a greased pan. Let it proof again for 45minutes.
8. Bake at 200*C for 12-15 minutes.Brush with Butter after baking to get a shiny finish.

These recipes was taken from Magic Bread By Alex Goh using gelatinized dough to made bread without adding bread improver which you will get a soft and springy bread.

Fried Cabbage With Bacon

Ingredients
1 tbsp oil
50 gm bacon cut into pieces
2 tsp chopped garlic
300 gm cabbage sliced


Seasoning
1/2 tsp salt
1 tsp light soya sauce
dash of pepper
3 tbsp water
Method
1.Heat up kuali put in bacon and fry bacon until crispy.Add oil and fry garlic and saute until fragrant.
2.Add cabbage seasoning and stir fry until cooked.Dish up and serve.

Chicken With Special Sauce

Ingredients
3 chicken thigh
Sauce(mixed)
2 tbsp water (use the stock from boiling the chicken)
2 tbsp black vinegar
1 tbsp sugar
1 tsp salt
1 tbsp hua teow wine



1 tbsp chopped ginger
2 stalks coriander leaves chopped
1 red chilli seeded and chopped

Method
1.Wash chicken put into boiling water and cook for 20 minutes.Remove from heat and leave to stand for 15 minutes.Dish and drain. Cut into pieces and arrange onto a serving plate.
2.Put sauce ingredients into a mixing bowl add chopped ginger, coriander leaves,red chilli and mix well.Pour sauce over chicken and serve.

Please note the stock from boiling the chicken use it to cook soup very sweet.A simple and easy recipes.

Kua Chye Rice

This is one dish meal that i cook to go with the Gula Melaka Roast Pork. A very nice rice dish serve with home made sambal belachan.I won't be writing the recipes it is more or less same way of cooking the crab rice except just use kua chye,some meat,dried prawns and dried mushrooms.

Baked Stuffed Chilli Fish

                                         Before Baking

                                       After Baking

Ingredients
4 medium size hardtail mackerel-scaled and cleaned
1 large knob turmeric
1 large knob ginger
10 shallots
5 fresh red chillies
1 tsp salt 
1 tsp sugar
2 tsp olive oil
2 daun limau perut leaves
1 tbsp belachan powder
Method
1.Add 1 tsp oil and all the spices and chilli and blend till fine.
2.Dry fish well with kitchen paper.Rub salt and oil over the fish.
3.Cut a pocket down the side of each fish along the back bone and stuff chilli mixture into the cavity of the fish.
4.Place them in roasting pan and bake in the oven for 20 minutes turning fish once halfway through.
5.The fish is done when skin browns a little and juices run clear.
6.Serve hot.
 
A healthy version cos this fish is bake instead of frying and your kitchen is cleaner too not oily at all taste wise still yummy.

Gula Melaka Roasted Pork

Ingredients
1 tbsp oil
1 tbsp chopped garlic
600 gm pork belly, cut into strips

Seasoning
3 tbsp light soya sauce
40 gm gula melaka
500ml water

Method
1.Heat up oil and saute chopped garlic until aromatic.Add pork belly and stir well.
2.Add seasoning and bring to boil.Lower the heat and cook until very thick.Remove from heat and leave to cool.Cut into pieces and serve.

A very yummy dish taste like char siew,and very easy to cook just leave it in the kuali to cook slowly till sauce is very thick.Do try this dish and enjoy!

3 dishes 1 soup meal

Blueberry Scones

  

Roast Pork

Pan Fried Sutchi Fillet With Mango and Kiwi Salsa

Ingredients
2 slices fish fillet-marinade with some salt and pepper
Some cornflour for dusting on fish before pan fried

1 mango-peeled and diced
1 gold kiwi-peeled and diced
1 shallot chopped
1 tbsp olive oil
1 tbsp lime juice
1 tsp ground black pepper
1/2 tsp salt

Method 
1.Heat up kuali with oil and pan-fried the fish fillet till golden brown.
2.Combine all ingredients for mango salsa and mix well.
3.Chill in fridge for 30 minutes and serve garnish with some mint leaves.
4.Serve with the fish fillet.A very refreshing dish. 

Laksa Fried Rice

Ingredients
1 packet laksa fried rice paste from prima taste
2 bowls overnight chilled cooked rice 
1 tbsp chopped garlic
Some diced carrots and diced kailan stem
6 prawns-diced also
2 tsp oil
2 eggs-beaten

Just fried these as you normally fried rice and ingredients you can use what you have at hand or use ingredients you like.Very yummy and healthier version of laksa without the coconut. 

Roast Chicken With Glutinous Rice Stuffing

I roast this chicken yesterday recipe from Channel U program Ladies Nite you can go to their facebook from episode 6 for the recipe not too bad quite nice will try the roast pork recipe next week.I serve these with blanched broccoli.

Homemade Fried Carrot Cake

 These are my homemade healthier versions fried carrot cakes.I made some steam carrot cake after eating the steam versions the balance i made into fried carrot cake.Enjoy!

Savoury Rice (Microwave Cooking)

Ingredients
1 1/2 cups rice
2 pieces chicken thigh meat-deboned
1 piece of ginger grated and squeezed to get 2 tbsp ginger juice
1 sprig spring onion sliced for garnishing
2 tbsp oil
3 shallots-sliced thinly

Marinade
2 tbsp soya sauce
1 tsp dark soya sauce
1 tsp pepper
1 tbsp cornflour
1/4 tsp salt
Method 
1. Slice chicken and marinade with soya sauce,pepper,ginger juice and cornflour.
2. Microwave shallot with 2 tbsp oil on high for 3 minutes uncovered till golden.Put aside for garnishing.
3. Wash rice and drain well add 1 1/2 cup water into a microwaveable claypot and cook on high for 10 minutes uncovered. 
4. Once the rice has absorb all the water put the chicken on top of the rice and microwave again covered for 5 minutes on medium power.
5. Leave the rice inside the claypot for awhile more,mix the meat well with rice and season  and serve garnish with the fried shallots and spring onion.


This is a simple and nice dish which we learn during our homescience period more than 30 years ago we were taught using rice cooker but i adapted it using microwave as it is faster and you don't have to worry whether the chicken will be cook or not using rice cooker.I serve this with blanched kai lan with garlic and oyster sauce to complete the meal.It is very nice with chicken rice chill.Yummy and easy to cook.Hope you all will like it.Enjoy!

Steam Long Cabbage With Chinese Sausage

Ingredients

150 gms long cabbage-washed and sliced
1 chinese sausage-peeled the plastic-like outer skin and sliced thinly
1 tbsp chopped fried garlic with oil
100 ml water
1 tbsp light soya sauce
1 tbsp oyster sauce

Method
1.Put cabbage into a big deep bowl top it with sausage and add the rest of the ingredients.
2.Steam the cabbage for at least 20 to 30 minutes till cabbage is soft.
3.When ready garnish with some more fried garlic.
4.Serve hot. 

Steam Brinjal With Bonito Flakes

Ingredients
2 brinjals-sliced and soak in salt water

Seasoning sauce: 1 tbsp light soya sauce
                           1 tbsp fried garlic with oil
                           Some bonito flakes

Method
1.Drain the brinjal place brinjal on a plate steam over boiling water for 15 to 20 minutes till brinjal is soft
2.Drain away the water from the plate of brinjal after steaming pour soya sauce and garlic over the brinjal top with bonito flakes serve hot.