Cranberries and raisins Scones

These scones recipes was taken from Yum Yum recipes book.

INGREDIENTS
A

250 gm plain flour
15 gm baking powder
30 gm castor sugar
100 gm milk powder
1 gm salt

B

120 gm butter
30 gm raisins
30gm cranberries,soaked both dried fruits in hot water and drained
100 ml milk

Some beaten egg for brushing

METHOD
1. Put ingredients A into a mixing bowl add in butter and rub together with finger-tips until mixture resemble breadcrumbs.
2. Add dried fruits and milk mix lightly till well combined. Do not over knead.
4. Roll out dough into 2.5 cm thickness and cut into desired shapes. Brush with egg.
5. Bake in preheated oven at 180 degree for 18-20 minutes. Serve with jam.

Coconut Rose

I made these coconut rose today which i learn from my cooking teacher more than twenty years ago a very nice and fragrant kueh from rich aroma of pandan juice.


INGREDIENTS

3 cold eggs
45 gm ovalette (sponge stabiliser)
200 gm coconut milk
100 gm pandan juice
250 gm fine sugar
450 gm Hong Kong flour
3 tsp baking powder

METHOD

1. In a mixing bowl add in all the ingredients. Beat at high speed for 10 minutes till the batter is very thick.
2. Place paper cups in tarts moulds.Spoon mixture into paper cups till 3/4 full.
3. Steam for 15 minutes.

Mint and Butter Chicken

I cook this dish today recipes taken from my favorites recipe book Yum Yum , a simple to cook dish using mint leaves very rich and fragrant.

Ingredients
3 whole chicken legs cut into pieces
3 tbsp butter
30 gm mint leaves-chopped coarsely

Marinade
1 tsp salt
1 tsp ground black pepper
3 tbsp cornflour

Seasoning
100 ml milk
1/2 tsp salt
1 tsp sugar

Method
1. Marinade chicken with marinade for 30 minutes.
2. Melt butter in a pan , pan-fried chicken till golden brown on both sides and cooked through.
3. Add seasoning, stir fry over high heat and till well mixed.Lastly add in mint leaves. Dish and serve.