Wednesday, October 21, 2009

Non-fried Popiah Roll

3 eggs,add in 1/4 tsp salt,made into omelet ,shredded
1 jicima(sengkung or turnip) shredded
300 gm chicken shredded
250 gm small shrimp,shelled
2 tsp salt
2 tsp ground white pepper
1 tsp chicken stock granules
3 cloves chopped garlic
4 tbsp oil
1 Romanian / iceberg lettuce wash and drain
1/2 fried shallot
1 packet lumpai wrapper (spring roll wrapper) about 10 pieces (steam or heat up in microwave for 1 min)

Optional: fried bean curd and bean sprout

Sauce:1/4 cup tim-cheong (sweet beans sauce) or hoisin sauce or 5 tbsp chili sauce*optional

1.Heat skillet at medium heat,add in oil,then chopped garlic.Stir-fry garlic until lightly brown,then add in shredded chicken ,shrimp and divided half seasoning.Fry for 1-2 minutes,then dish out to a small bowl,set aside.
2.Use the same skillet fry jicima until soft and almost dry,then add in seasoning.Dish out and set aside.
3.Place 1 piece of popiah skin on a board or plate,brush 1 tbsp tim-cheong and 1 tsp chili sauce on the skin,then take 1/2 piece lettuce leaf and put on the brush popiah skin.2:Dish 1 tbsp filling or more onto the lettuce leaf,then add some shredded eggs,and fried shallot on top of the filling.
4.Roll up tightly,fold both end, cut into pieces and serve

Tuesday, October 13, 2009

Healthy Vegetarian Shepherd Pie

4 russet baked potatoes peeled and cooked
2 teaspoons olive oil
4 cloves garlic, chopped
1 medium onion, chopped
1 cup of vegetable broth
3/4 cup milk
1 head broccoli, chopped or grated, stems
2 carrots, chopped or grated
2 celery ribs, chopped
1 teaspoon cornstarch plus 1 teaspoon flour

Mash cooked potatoes with as much milk as you need to make them nice and creamy. Add some salt and pepper and a sprinkle of garlic powder.Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent. Add the broccoli, carrots, and celery and cook until veggies start to wilt.Add the broth and milk along with the cornstarch and flour. Let the mixture come to a boil, stirring frequently. Sauce will thicken up a bit. Season with salt and pepper if you need to. When all the vegetables are cooked, remove from heat.

Oil the a 8"x8" baking dish and spoon the vegetable mixture onto the bottom. Cover with the potatoes and smooth them down. Heat in oven for 10 minutes or so until top is slightly firm and onions are browned.

Ang Ku kueh

Pastry skin:
500g glutinous rice powder
1 orange sweet potato peeled, steamed and mashed.
6 tbsp sugar
6 tbsp oil
200ml cold water
200 ml warm water
1 pc of pandan leaf

300g split mung beans, soaked overnight
5 tbsp sugar
3 tbsp oil

To prepare filling,steam mung beans over boiling water for 30 minutes. Combined steamed mung beans and oil in a pan and stir continuously over a medium heat until beans and sugar form a smooth texture and does not stick to hand. Set aside to cool

To make the pastry skin:Combine all the ingredients together and adding a small amount of water each time to knead until a smooth dough is obtained. Form dough into balls to fit the size of the mould.

Flatten a piece of dough to ½ cm thick with hand and put a ball of filling in the centre and wrap the pastry skin around the filling to cover it completely. Roll it lightly in the palms to smoothen the surface. Dust the mould lightly with glutinous rice powder and press the ball into the mould. Dislodge the uncooked angku from the mould by tapping the side of the mould on the table. Place the Angku on a lightly greased pandan leaf and steam over medium heat for 10-15 minutes

Thursday, September 24, 2009

Most wanted Laksa Recipe

1 packet of Sarawak laksa paste (sambal)
1 tin of santan (coconut milk)
1 stalk of lemon grass
1 tsp belancan
Bee hoon
chicken meat
bean sprouts
fish cake

Cook the laksa paste in 1.5 litres of water in a pot for half an hour (until it reduces to 1 litre of gravy). After it boils, filter and add coconut milk and lemon grass. To enhance the taste, add belancan paste or prawn paste.

Boil chicken meat and shred them. Fry the eggs in thin layers and cut them into narrow, long slices. Boil remaining ingredients such as bee hoon, prawns, and bean sprouts and put in separate dishes.

Put in bee hoon and other ingredients in a bowl and add in the gravy.
Serve with lime and sambal belacan.

Dim Sum Siew Mai

My recent project is to make one of my favourite dim sum ie. steam siew mai.

500g minced chicken
5 mushroom soaked and chopped
5 water chestnuts
200g prawns chopped
Round shaped fresh wanton skin
Some green peas or carrot cubes (for garnish)

seasoning: 1tsp salt, 1tsp soya sauce, pepper, 1tsp corn flour, 1/2 tsp sesame oil

Mix all the above and place enough filling into the centre of the sheet of the wanton skin, gather the edge and shape it. Press a green pea and a small cube of carrot into the tops. Place dumpling in plate and steam over high heat for 10-15 mins till cooked. Serve warm with chili sauce.

Tuesday, September 22, 2009

Pan Mee Soup

Made Pan Mee once before and am still adjusting the following recipes. Let me know if you have some good idea to improve the taste of the following recipe.

Noodle dough:300 gm all purpose flour, 1/2 tsp salt, 1 egg, 160 ml(2/3 cup) water (please adjust)

1. In a big mixing bowl, add your flour, Add your egg, half of your water, salt in.
2. Mix well. Be careful not to add to much water. Just start kneading slowly until you get a nice firm smooth dough. Leave for an hour before you cook it.

Assembly of pan mee
Halve the noodle dough and roll it to about one centimeters thick. Pick the dough up and start tearing it into ununiform pieces into the boiling pot of broth.

Meet sauce
Heat pan with 1tsp oil and the sesame oil (1/2 tsp), and add garlic. Saute the garlic until fragrant or until it turns slightly opaque and then add your mushroom. Add 250g minced chicken in and some pepper. Cook the chicken mince until most part of it are opaque. Add 3 tsp oyster sauce, 1/2 tsp dark soya sauce, in except water. Stir to mix well. Add 250ml water and let the sauce come to a boil. Let it simmer for about 10 minutes before taking it out of the heat into a bowl.

Add ikan bilis/chicken stock and water. Add pepper and salt to taste.
If you have some green veggies like bok choy or moni leaves or choi sim, you may add so now. Scoop the noodles and veggies up into a bowl and serve with a topping of meat sauce and fried anchioves.

Saturday, September 19, 2009

Easy and Simple Lasagna

I have used the following recipes and baked chicken lasagna twice already. The recipe gives a good taste. Must try :)

Serves: 2
4 pieces of Instant Lagsana
1 tsp oil
1 onion finely chopped
1 carrot finely chopped
1 clove of crushed garlic
250g mince chicken
1 tin of Hunt's lasagna sauce
1 tsp butter
1 tsp of plain flour
1 cup of mik
65g mozzarella cheese

Heat oil in a sacepan, add onion, garlic and carrot cook until soft. Add chicken mince, cook till brown. Stir in Hunt's lasagna sauce . Season with salt and pepper and nutmeg. Cover and cook gently for 20 minutes.

Cheese sauce.Melt butter in a separate saucepan, stir in flour and cook for 2 mins over gentle heat. Revmove from heat stir in milk. Return to heat stir until thick and smooth. Season with salt and pepper and add mozzarellla cheese, stirring over low heat until cheese melts.

Preheat oven to 180°C. Pour in meat sauce into lightly greased baking dish. Alternate layers of lasagna, meat and cheese sauces ending cheese sauce layer. Sprinkle with parmesan cheese bake in over for 35 to 40 mins.

Thursday, September 10, 2009

Almond cookies

170 gm. butter
110 gm. icing sugar
200 gm. plain flour
80 gm. cornflour
100 gm. toasted almond flakes
1/2 teaspoon almond extract


(1) Cream shortening with icing sugar till creamy.
(2) Add in almond extract andplain flour, cornflour then the roasted almond flakes.
(4) Chill in the fridge for 30 mins. then roll into 1 cm thick, cut with a cutter
(5) Bake at 170C for about 25 mins. till cooked and lightly brown.

Thursday, September 3, 2009

Pandan Snow Skin Mooncake

Very easy ! I can make 4 mini mooncakes in 10 mins time.

Ingredients for snow skin
100gm koh fun
70gm icing sugar
30gm shortening
1/2 tsp pandan paste
120 gm. pandan juice / iced water (blend water with 6 pieces of pandan leaves)

red / green bean /custard paste

Sift Koh fun and icing sugar , rub shortening into flour, mix, gradually mix cold water till soft dough. Scale at 30gm each portion. Wrap the filling with skin pastry, place into dusted mooncake mould and press firmly. Chill in fridge then serve.

Friday, August 14, 2009


Dorayaki (makes 2)
1 egg
1/4 cup sugar
1/4 teaspoon baking soda
1/4 cup water
0.5 tablespoons honey
0.5 cups plain flour
1/2 cup azuki red bean paste
Combine the sugar and eggs, but don’t leave the mixture sitting around too long as it’ll cook the egg. Stir the baking soda into the water, and then mix it into the eggs. Add the honey and flour and mix well.
Heat a non-stick fry pan with a little oil, but ensure it is wiped out with a paper towel before cooking. This bit is important as if there is fat in the pan, it won’t allow the pancake to brown evenly.
Pour in enough batter to make a 10-12cm round pancake. Heat until the surface starts to bubble and the bottom is golden brown, about 1-2 minutes, and then flip and cook the other side until golden brown (about 1 minute).
When you have made two, sandwich them together with a a couple of tablespoons of red bean paste

Wednesday, August 12, 2009

Honeydew Sago Dessert

Recipe I:

1 honeydew melon (cut half)
1 cup sago (tapioca pearls)
½-1 cup sugar (depending on how sweet your honeydew is)
½ cup water
1 cup coconut milk

Put water and sugar into a small pot and boil till sugar dissolves to make a syrup. Cool.
Put a big pot of water to boil (to hold about 7 cups or more of water). When water comes to a boil, add sago to water and cook on med-high heat. Stir occasionally. About 8-10 minutes until translucent.
While sago is cooking, cut half the melon and buzz in your blender till smooth.
Dice the other half of the melon into small cubes.
When sago is done and rinse with cold water. Put the melon cubes and the melon juice together in a large bowl then add coconut milk followed by cooled sago. Pour in the sugar syrup.

Another recipe II

4 tablespoons of Sago (or Tapioca Pearls)
4 1/2 Cups of water
1 Can of Thin Coconut Milk
1 Pandan leaf (tied into a knot)
1/4 Cup of sugar (you can add more if you like it sweeter)
1/4 Rockmelon (cut up into small 1/2 cm cubes - can substitute this with watermelon)

Pour coconut milk into a saucepan, add the pandan leaf and bring to boil while adding in the sugar. Stir occasionally. Add 1/2 cup of water into the mixture and continue to simmer for an additional 5 minutes on low heat. Once coconut milk is cooled, refrigerate.
Boil sago with 4 cups of water for 5 minutes. Stir constantly so that the Sago won't stick to the bottom of the saucepan. If sago is cooked, it should look transparent. Run cold water over the over the sago for a couple of minutes.
Stir the sago into the coconut milk and continue to refridgerate. Cut up the Melon into small cubes and add into the sago & coconut milk mixture.

I used recipe II for the following watermelon sago dessert.

Wednesday, August 5, 2009

Finally Perfect Cornflakes cookies!

After the third attempt for the cornflakes cookies, finally I received a few good comments :) I used back the cornflakes recipe I but played around with the flour this time. Now I can bake cornflakes cookies without referring to recipe anymore (I could remember all the steps and amount of ingredients, it's all stuck in my head now =P).

Does the photo make it look irresistable and deliciously yummy?

Wednesday, July 22, 2009

Crunchy Cornflakes Cookies (Recipe II)

This is the second attempt for cornflakes cookies as my hubby mentioned previous recipe were not crunchy enough.

A – 100 gram butter, 80 grams caster sugar . Cream till white and fluffy.
B - 1 egg,1/2 tsp of vanilla essence.B eat egg with a fork and add vanilla. Add to the Part A above and mix well.
C -150 grams wheat flour, 15 grams custard powder (custard powder will give cookies more crunch and yellowish tinge), 30 grams Nestum cereal, 50 grams ground almond * i used wheat flour and is a bit hard..

D. Corn Flakes – About 50 grams, gently meshed

Mix all the above well (C). Add to the batter of Part A+ Part B. Use your hands to mix well and form a ball. If the batter is too wet and cannot form balls, add a bit of flour. If it is too dry, add a bit of water.

Form into tiny marble sizes and put into the cornflakes to coat the cookie. Put each ball into the individual paper cups. Bake for about 20 to 25 minutes.

Tuesday, July 21, 2009

Pandan Chiffon Cake

Ingredients :
3 egg yolks
40 gm castor sugar
75 gm self raising flour sifted
1 tbsp olive oil
100 ml coconut milk
3-4 pandan leaves pounded with 4 tbsp water to get the pandan juice or 1 tsp pandan paste

3 egg white
40 gm sugar
1/2 tsp cream of tartar
Method :

1. Whisk egg yolks with sugar till creamy. Then add in olive oil, coconut milk and pandan paste. Mixed well and fold in the flour. Set aside.
2. Whisk egg white with sugar and cream of tartar till stiff.
3. Fold in egg yolks batter into the egg whites batter. Mixed well and pour into a chiffon cake pan. ( I used a 18 cm pan )
4. Bake at 180 DC for 40 minutes. Invert the cake pan over a cooling rack and let it cool completely. Once cooled use a sharp knife to separate the chiffon cake from the cake pan.

My first attempt: Project failed..

Saturday, May 16, 2009

Crispy Pancakes.

Nestum and cornflakes cookies (Recipe I)

(A)120g butter/ margarine, 60g sugar, 1 egg yolk, 1tsp vanilla essence
(B) Sift Together 150g self raising flour, 1 tbsp custard powder
(C)Some crushed cornflakes for cornflakes cookies , Some nestum for nestum cookies

1. Cream (A) till pale, light and fluffy. Fold in (B) and mix well.
2. Roll into small balls and coated with cornflakes or nestum. Place on greased tray or into small paper cups.
3. Bake in preheated oven 170 degree celcious until golden brown.

Thursday, May 14, 2009

Tuna Mushroom Cottage Pie

1 tin of Campbells cream mushroom soup
1 small tin of sweet corn drained
1 tin of tuna drained
2 large potatoes
2 tablespoon of milk
1 onion
4 oz of cheddar cheese
salt and pepper to taste

Preheat oven to 190c
Peel and boil potatoes , once cook mash with milk
chop onion and dry fry till turn brown
add onion to mash potatoes and mix
add two thirds of grated cheese to potato and mix thoroughly
Mix tuna , soup and corn together in bowl and transfer to an oven prood dish
add salt and pepper to taste
spoon mash potatoes on top of tuna mixture top with cheese and place in oven for 30 mins..

Thursday, May 7, 2009

Homemade Pizza!

2.5 cups of plain flour (250g)
1 tsp yeast
1 tsp salt
1 cup of water
2 tsp olive oil

Toppings: tomato sauce, tomatoes,chopped peppers, chop olives, chop pineapple and shredded mozzarella

Methods: In a bowl combine 1.5 cups of flour, yeast and salt. Pour hot water and oil into flour mixture. Mix remaining flour form into ball. On a lightly floured surface knead fough for 5 mins till smooth. Cut dough in half and let it rest for 10mins. Transfer to a lightly greased pizza pan. Spread tomato sauce over the base. Bake in 200c over for 10 to 15 mins till crust is golden brown cheese isbubbly. This recipe can make two 12inch pizza base.

Saturday, May 2, 2009

Longan Jelly Dessert

1 litre water
125gm sugar
1/2 packet of Swallow jelly powder
1/2 can of evaporate milk (eg. Ideal) / fresh milk
1/2 can of soya milk (using the evaporate milk can as measurement) * I made my own fresh soya milk
1 can of longan in syrup

Mix Swallow jelly powder and sugar into cooking pot.
Pour 1 litre of water into the mixture and boil over low heat. Don’t forget to add enough pandan leaves for the fragrant.
Stir occasionally till mixture dissolve and boiled. Turn heat off.
Pour 1/2 can of evaporate milk and 1/2 can of soya milk into solution.
Mix well and pour mixture into cups.

Once the jelly has set, scoop longan over jellies and distribute the syrup evenly.

Tuesday, February 17, 2009

Happy Valentine's Day!

This is what I cooked on Valentine's day:)

Roast chicken ingredients
2 boneless breast
1 tbsp of honey
salt and pepper
few dashes of teriyaki sauce
1 tsp corn flour

1) Marinate the chicken breast will all the above ingredients and set aside for at least an hour.
2) Pre-heat over to 400 degree F. Line the baking pan with aluminium foil (for easy cleaning) and oil the base with some olive oil.
3) Roast the chicken breast for 45 minutes to an hour or until it is done.