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)
Method:
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.
Soup
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.
Tuesday, September 22, 2009
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.
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
Method:
(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.
110 gm. icing sugar
200 gm. plain flour
80 gm. cornflour
100 gm. toasted almond flakes
1/2 teaspoon almond extract
Method:
(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)
Filling:
red / green bean /custard paste
Method:
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.
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)
Filling:
red / green bean /custard paste
Method:
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
Doarayaki
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
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:
Ingredients:
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
Method:
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
Ingredients
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)
Method:
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.
Ingredients:
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
Method:
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
Ingredients
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)
Method:
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?
Does the photo make it look irresistable and deliciously yummy?
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