Ang Ku Kuih with Peanuts

Trying a new flavour. I was back in Singapore for my father-in-laws' funeral last May & get a chance to try Ang Ku Kuih with peanut filling.

I have to get my hands to try to make them.  Love the peanuts !! 

I used the peanut filling's recipe from Guai Shu Shu's website. Link to recipe: 

https://kwgls.wordpress.com/2014/08/23/an-auspicious-chinese-steamed-cakered-tortoise-steamed-cake-angku-kuih-（红龟粿）/

Chin's notes : 

1. I replaced plain flour with corn flour. 

2. For the dough recipe I used Rasa Malaysia's recipe: 

http://rasamalaysia.com/angku-kuih-red-tortoise-cake/2/

Pandan Chiffon laced with Chocolate

Most of my friends in the cooking group are baking these & I joined in the fun.  Ain't they beautiful ... 

This was baked using a different chiffon recipe.  It is a keeper recipe! The chiffon is moist & light! 

Here is the link to the original recipe: 

http://www.ellenaguan.com/2015/01/recipes-pandan-chiffon-cake.html

For the chocolate lace, take a small amount of pandan batter (about 1/2 cup, after you have mixed the yolk & meringue). Mix with  1/2 tbsp of cocoa powder or slightly more if you prefer a darker colour of the chocolate flavour. 

Pour 1/2 of the pandan batter into the mould & gently spread the chocolate batter over the pandan. Lastly the remaining pandan batter over the batter. 

Pandan batter & chocolate batter

Added the remaining Pandan batter

You can also use a chopsticks to lightly swirl the mixed batter. I did not for this batch. 

Have fun!

Samosas

A wonderful pastry recipe shared by the lovely ladies from school. They shared their Indian cuisine recipes & cooking tips. 

Samosa's pastry - makes 16

250g all purpose flour

1/4 cup of cooking oil

1/4 tsp carom seeds

A pinch of salt 

Enough water to make a dough. 

Mix all the ingredients & use just enough water to form a dough. 

Here is a video how to prepare the samosa's wrap.

http://youtu.be/ClXGvTsFnOw

Curried potatoes recipe : 

http://fromchinshome.blogspot.fr/2016/04/curried-potatoes-with-indian-spices.html?m=1

Dumplings for Dinner

I have the ingredients for dumplings & made some for today's dinner. 

Bon appétit ! 

Recipe available here:

http://fromchinshome.blogspot.com/2014/10/jiao-zi-chinese-dumplings.html

Pan Fried 5 Spice Meat Balls

A simple dish for our dinner tonight. Just a few ingredients. 

Ingredients : 

500g minced pork

1 tsp 5 spice powder 

3 shallots finely chopped / thinly sliced. 

1 tbsp oyster sauce 

1 tbsp light soya sauce 

1 tbsp corn flour 

4 tbsp oil 

Preparation method : 

1. Put all the ingredients in a bowl except  the corn flour. Mix well & set aside for at least 30 minutes or longer. 

2. Just before frying add the corn flour & mix well. 

3. Add some oil on the pan, just enough to pan fry. 

4. Shape the meat balls to bite size & gently flatted on the pan. Fill the pan with meat balls & pan fry them until golden brown on both sides. Repeat until all the mixture is done. 

5. Serve with rice or just as snacks with beer. :) 

Bonne appétit ! 

Pandan Chiffon

Pandan Chiffon's recipe shared by my youngest aunt. It is my daughter's favourite. According to her it is yummy!!! I baked for 55 minutes to get the slightly tanned edges. 

Video Tutorial for Earl Grey Chiffon: http://youtu.be/mHe7yolzhdI

Pandan Chiffon Recipe

Ingredients : 

Meringue :-

6 egg white

80g caster sugar

1/2 tsp cream of tartar

Yolk mixture :-

6 eggs yolk

100g caster sugar

100g plain flour

50g vegetable oil

50g coconut milk 

1 tbsp pandan extract

Methods :

1. Separate egg white and egg yolk into separate mixing bowl respectively.

2. Add cream of tartar and sugar into egg white, beat until egg white stiff.

3. Add sugar, oil and flour into the egg yolk mixing bowl.  Mix well.

4. Gently & slowly fold the meringue (stiff egg white) into egg yolk in 3 parts.

5. Transfer the mixture into chiffon baking pan and tap 3 times. Do not grease the pan.

6. Bake at 160 degree C preheated oven for 55 minutes.

7. Perform toothpick test. It should come out clean when cake is completely cooked.

8. Remove from oven, immediately tilt chiffon pan upside-down and leave to cool completely

9. Use a sharp knife to slice the edges to un-mould chiffon from pan.

Chin's notes:

1. You need to be calm when making this cake.  I tried many times, if I'm in a hurry it won't turned out nice. 

2. Make sure there is no traces of egg yolk in the egg white.  If egg yolk exist, the egg white won't turn stiff.

3. It is important to fold the meringue gently and slowly into the yolk mixture until all mixture are evenly mixed. 

4. If you prefer a lighter coloured chiffon, you can bake for 45mins or lesser.  Perform toothpick test to ensure cake is cooked. 

5. I don't have a solution for the cracked top yet. Mine always cracked! 

6. You can adjust the sugar to your taste, I have tried 80g on white & 80g on yolk. Still taste as good ;)

Bon appétit

Cucur Bawang

Can't remember when was the last time I had these until Alice Pang shared her mummy's recipe at the cooking forum - Thank you!! 

I love these fried onion & vegetables snacks. They are yummy with your favourite chili sauce.  I will add prawns if I have them but I ran out of prawns. 

Add the vegetables to the batter & mix well.

I made 2 different flavours, plain & with curry powder. 

Curried (darker in colour) & Plain (lighter in colour). 

Cucur Bawang / Fried Onoins - Adapted from her recipe:

Ingredients 

170g flour

30g corn flour

2 eggs 

100 ml water 

1 tbsp curry powder ( optional )

1/2 tsp salt ( or to taste) 

1/2 tsp pepper ( or to taste)

1 big onions - thinly sliced 

1 carrot - thinly sliced 

1 stick of celery - thinly sliced 

4 leaves of cabbage - thinly sliced 

Chili powder for garnishing ( optional ) 

Preparation steps :

1. In a big mixing bowl. Add the flour make a well, then add the eggs & water slowly stir the flour from the center to get a consistent batter. Add in the salt & pepper & curry powder. Mix well. 

2. Add in all the vegetable & prawns & mix well. 

3. Heat up the oil in the wok for deep frying. 

4. Take a spoon full of mixture & place into the hot oil. Deep fry until golden brown. 

5. Garnish with chili powder.

6. Yummy to eat with your favourite chili sauce! 

Bon appétit !

Chin's notes:

1. Can add your choice of vegetable & fresh chili but onion is a must! :) 

Honey Cornflakes

Baked them for snacks. These are easy to bake &  very yummy!  

Recipe from Noobcook.com 

http://www.noobcook.com/cornflakes-cups/2/

150g cornflakes - I did not crushed

50g butter - I used salted butter

2 tbsp honey

Preparation steps 

1. Melt butter in a pan/wok on low heat, do not bring to boil. Once butter is melted , turned off the heat & add honey. Mix well. 

2. Pour in the cornflakes. Stir & coat the cornflakes with the melted butter & honey until all the cornflakes are well coated. 

3. Fill up the baking tray lined with baking liners. Add garnishing like thousands & thousands. 

4. Baked in a preheated oven at 150 degree C for 10mins or until golden brown. Remove & let them cool on the wire rack. 

Voilà! 

Chin's notes:

1. Store in the air tight containers & served when needed. 

Potato Curry Puff

I used to pay only 50 cents each for breakfast. It was more than a year since I last had these. Today I decided to try to make some & gave some to my neighbours. Hope that they will like them.  

Recipe from My Kitchen, 

http://mykitch3n.blogspot.sg/2010/03/curry-puff.html?m=1

I used 100g vegetable oil instead of butter (50g) + vegetable oil (50g). 

Chin's notes: 

1. I did not get the skin texture. It could be that I did not use butter. But the texture of the puff is quite flaky. Will try with butter the next time. ;) 

2. I usually make extra potato curry because like to have them with sweet roll bread. An idea if you don't have the time to make the puff pastry.

It is healthier too. ;) 

Gold Fish Jelly

Saw many posting on koi fish jelly, wanted to try but I'm not near any shops in Singapore / Malaysia. I have kuih bahulu moulds & decided to give it a try with almond jelly pack.  Voilà !!

French Toast

I have some left over bread, made some French toast for the family before my kitchen takes her vacation! I also needed a vacation!!! I served them with honey & sliced bananas.

French Toast Recipe : 

6 slices of square bread, cut half. 

3 eggs 

3 tbsp fresh milk 

Butter for frying 

Honey / maple syrup 

Preparation : 

1. In a bowl , lightly beat the eggs with milk. 

2. Heat up the pan with some butter on low to med heat. 

3. Lightly coat the bread with the egg mixture, and place on the melted butter. Slowly pan fried until golden brown. 

4. Served with honey / maple syrup & with some fresh fruits. 

Bon appétit !!

Chin's notes: 

1. Heat control is important, don't burnt the melted butter. ;) 

2. You can also sprinkle with coarse sugar instead of honey / maple syrum.