" Chinese Roti"

            These are quite healthy roti because you can have full control of the oil and salt used.

Mini sausage buns

They are super soft and fluffy..
 loved the aroma from the milk powder and butter

   My daughter has been requesting these sausage buns for a long time...

Honey Maltose BBQ ( Char Siew)

gluey sticky sauce, really good.

Recipe from: No-frills Recipes
Ingredients
1 kg pork belly without skin
4 and 1/2 tbsp honey
4 and 1/2 tbsp Maltose
2 tbsp dark soya sauce
3 and 1/2 tbsp light soya sauce
1 and 1/4 tsp five spice powder
3 tbsp shaoxin wine

next, drizzle a bit of shaoxin wine and serve with some remaining sauce.
I think I will get more "fatty" pork belly next round :)

Method
1.  Combine honey, maltose, dark and light soya sauce, five spice powder and pepper in a saucepan. On a very low heat, stir and heat gently.  Let cool.

2.  Pour the cooled sauce over the pork belly, stir and marinade well,  cover and keep in the fridge overnight ( I just let it rest for several hours instead).

3.  In a wok, together with the thawed pork belly ( at room temperature) and 1/2 cup water, let it  cook on medium heat.  Once the meat is tender, dish out some sauce and reserve for serving.  Let meat continue to cook with the remaining sauce till semi-dry.

4.  Transfer to oven and grill for 2 minutes on both sides. Remove, drizzle with shaoxin wine.

5.  Slice up the meat and serve with white rice or noodle.

Naan Bread (Dan Lepard)

If I need to try out an recipe, it is always a habit for me to check out Dan Lepard's first.  His recipes are not just good but also reliable, I have learnt a lot from him.  So here I am now and again, using his recipes.

Pork Jerky ( Bak Kwa )

Rich and sweet Pork Jerky

                                              I made this twice, a very good recipe.

      Recipe from: NasilemakLover
      Ingredient:

      450g minced pork ( at least with 10% fat)
      100g sugar
      1/2 tbsp chinese rice wine
      1/2 tbsp fish sauce
      1/2 tsp dark caramel soy sauce
      1/8 chinese five spice powder
      a dash of pepper
      1/2 tsp - 3/4 tsp salt
      2 tbsp honey


      Method ( with alteration, uses stainless steel racks)
      1.  In a large bowl, mix all ingredients using a pair of chopsticks.  Keep stirring in a clockwise fashion until minced pork becomes gluey, wrap and let it rest in the fridge for several hours.

      2.  Spread out minced pork on a baking sheet, place another sheet over it. Roll gently to even out the meat. Invert and let it sit on the racks ( see pictures below).

      3.  Bake in a pre-heated oven at 160C for 20 minutes ( I placed it on middle shelf of oven).  Remove from the oven to let cool it a little. Now,  using scissors or a pizza slicer, slice into pieces. Meanwhile adjust oven temperature to 240C,  when the heat is right,  grill the side with the mesh lining facing the top for 10 minutes. Turn to opposite side and grill further 7 minutes.  When the edges get a bit burnt, it is done.  (note: every oven is different,  I used 220C and shorter time with my oven. So, standby the side and watch very closely, to avoid burning the pork jerky.

Note:
Using racks would certainly produce really nice and thin Bak Kwa ( my personal preference of the texture here)

Brush oil on the racks to avoid meat sticking to it.

                                                                                                                                                                                                                                                                                                                                    

take half of the portion of  the prepared meat, spread it out roughly this way
( baking paper underneath)

                                                                                                                                                                                                                                                                                                                                                  

another baking sheet over the meat, roll it gently to even out nicely.

lift top layer of baking paper,
lay a rack over it and ready to invert it now.

now got it inverted

all preparation work done
ready to get baked

after baked 20 minutes, remove pork out of the oven, inverted.
A chopstick helps to release pork from the rack.

cut them in squares..

cutting done, ready to get it grilled,  mesh lining facing top

highest shelf, closest to the hot element.
watch very closely, careful not to burn your pork jerky.




Done!

we had fried rice for lunch, might as well add in these sweet gluey tasty bak kwa, too good.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                            

Roti Canai

 
 
    I never thought I would be able to make roti canai, indeed a very good experience for me. We had a good Nyonya curry chicken and roti canai for the dinner, everyone smiled. Thanks to Poh's Kitchen :)

Nyonya Curry Chicken and Roti Canai

             Another recipe from Poh's Kitchen,  truely yummy and again,  real Malaysian taste..

       The list for the ingredients may sound long, but it is actually easy to make.  Everyone loved it.

 

       Recipe: Poh's Kitchen ( very helpful video)
    Ingredient (Rempah / Spice paste)

    3 tbsp coriander seeds
    1 tsp cumin seeds
    1 teaspoon fennel seeds
    15 dried chillies, deseeded, soaked in hot water (10 minutes), drained and chopped
    270g red shallots, roughly chopped
    3 cloves garlic
    20g belachan, toasted ( chop finely, scatter thinly onto a double layer foil, wrapped and get it toasted)
    25g fresh turmeric root
    3 tablespoon coconut cream
    6 -7 sprigs of curry leaves
    4 tablespoons vegetable oil
    1 star anise
    2 whole cloves
    1 cinnamon sticks
    1 and 1/2 kg chicken thigh fillets
    300g baby chat potatoes peeled and halved
    2 bird eye chillies, de-seeded and halved lengthways
    400ml coconut milk
    1 tablespoon salt
    1 teaspoon sugar
    100ml coconut cream
    2 pandan leaves, shredded lengthways and knotted




Roti Chanai
(makes 8 to 10 roti)
500g plain flour
1 tsp salt
1 tsp sugar
1 cup water
2 tablspoons condensed milk
2 tablespoon margarine, at room temperature
1/2 egg, lightly whisked
extra margarine
extra vegetable oil

Rempah / Spice paste well grinded earlier
taking enough time to fry and bring out the fragrance now

Method ( Curry):
1.  Dry toast coriander, cumin and fennel seeds in a frypan until fragrant and beginning to smoke. Tip into a mortar and pestle or electric spice grinder and grind to a powder ( I used powder instead, and added straight into the food processor as together with the ingredients in (2) below here.)

2.  In a small food processor, together with seeds (above), gradually add in dry chillies, shallots, garlic, belachan, turmeric, with a small amounts at a  time, pulverize to achieve a fine paste.

3.  Heat oil in a heavy based saucepan or wok, to a medium heat. Toast star anise, cloves and cinnamon stick for about 20 seconds. Add spice paste and saute for about 6 to 10 minutes or until the sauce is very fragrant and the oil is separating from the rempah. Add in coconut cream, pandan leaves and curry leaves. Keep cooking until very fragrant. Paste is ready when the oil begins to separate from the mixture and rising to the surface.

4.  Add chicken pieces and stir for a minute. Add potatoes (half boiled in advance) , coconut milk, salt and sugar. Cover and simmer until chicken and potatoes are tender. Add coconut cream and bird eye chillies for further 5 minutes. Serve with roti and or steamed jasmine rice.


Method ( Roti Canai)
click here

Coffee bread

Pumpkin bread

 
     I have neglected my bread machine for a long long time.., glad that it is still doing a good job:)

Taro wholemeal oat buns (egg)

Moist, fluffy and light texture

Wholemeal curry beef bun and Fried Bun

     Love the colour as well as the flavour from the buns..

Water chestnut cake

 
     Water chestnut cake is refreshing, perfect as Summertime dessert.  It is also one of the usual dessert that Cantonese would like to have for their Chinese New Year celebration.

 I have made this many times for the family gatherings.  We all loved it.  It is very good dessert.
 Best eaten when it is chilled.





Recipe from: Christine's recipe
Yield: one square pan 15.4cm x 5cm (depth)
Ingredients:

600ml water
100g water chestnut flour
2 tsp corm starch / cornflour
2 tsp oil
50g white sugar
50g brown sugar, finely chopped
8 water chestnuts, fresh / frozen / canned, roughly chopped

Note: I made double batches here

You can easily get these ingredients from the Asian grocery shop

Dissolve the sugars
 chopped chestnut and flour mixture ready by the side.

In low heat, constantly stirring the mixture until it thickens

It has thickened and ready to be steamed.

transfer to a greased pan, covered with aluminium foil
ready to get steamed

done and let it cool completely

inverted

Method
1.  Grease pan with a little oil.

2.  Prepare a few things :
a. chopped brown sugar.
b. dissolved chesnut flour and corn starch with 300ml water.  Drain through a fine sieve. Stir in the oil and mix well.
c. chestnut finely chopped

3.   Bring chopped brown sugar, white sugar into a large pot filled with 300ml water.  Get it boiled. Add in chesnut. Now, lower heat,  gradually stir in flour mixture. Constantly stirring until mixture become thickened and smooth (note: careful not to burn the bottom).

4.  Immediately pour the batter into the prepared greased pan.  Wet a spoon, now level the surface of the top. Cover the batter with a foil. Get it steamed for 30 to 35 minutes, insert a skewer deep down, if it's come out clean, it's done.

5.  Remove from the steam, let it cool completely ( I normally let it rest in fridge overnight).

6. Slice it into pieces, best eaten after chilled.  Or, you may like to get it pan fried.

cooling dessert

Steamed banana cake

moist, light cake

I modified Dan Lepard's Banana Bread  for a steamed version here.
Tasted great.

Black Beef Nasi Kandar ( Malaysian)

A very good recipe, so yummy, real taste of Malaysia!



Recipe from: Poh's Kitchen
Ingredients

2 teaspoons chili powder
3 tablespoons beef curry powder
Handful of fresh curry leaves
Handful of fresh mint leaves
150ml vegetable oil
5 shallots, peeled and thinly sliced
4 tomatoes, pureed
1 kg beef topside, cut into 2cm x 2cm cubes
2cm ginger root, sliced
3 tomatoes, chopped
2 tablespoons dark palm sugar
1 teaspoon white sugar
1/2 teaspoon salt (to taste)
2 tablespoons dark soya sauce
100ml water
2 onions, chopped
2 cloves of garlic, sliced

half way cooking...

done!
it should turn quite dark colour, also it is quite dry too.
beef is tender though :)

Method

1.  Mix chili powder and beef curry powder with a little water to make a thick paste.

2. Add curry and mint leaves to hot oil and fry.

3.  Add shallots, onions and garlic.

4.  Add curry and chili paste and stir.

5.  When cooked add:  Tomato puree, beef, fresh tomato, palm sugar, white sugar, salt and dark soya sauce.

6.  Add a little water and cook until beef is tender.

7.  Season with salt as necessary an serve with white rice.

Pork Belly with Wood Ear Fungus ( Hakka)

This is a homecook Hakka food.

I love it because I am also a Hakka :)

Recipe from:  Poh's Kitchen
Ingredients

1kg pork belly
4 to 5 pieces red fermented bean curd
1 teaspoon 5 spice powder
1 and 1/2 tablespoons shaoxin rice wine
2 tablespoons onion juice, grate and squeeze juice
1 litre peanut or vegetable oil
80g wood ear fungus
1 egg, lightly beaten
3 tablespoons plain flour
1 litre water
2 teaspoon sugar
2 tablespoons oyster sauce
1 tablespoon cornflour
2 tablespoons water



Method

1.  Slice rind away from the pork belly.  Slice pork belly into 3cm wide strips. Then, cut strips into 1 and 1/2 cm wide pieces.

2.   To marinade:
 Combine fermented bean curd, 5 spice powder, shaoxin rice and onion juice in a bowl and mix thoroughly till no lumps. Add pork belly pieces to marinade, massage into meat and allow to sit for minumim 2 hour but preferably overnight.

3.  To prepare the fungus:
Soak wood ears in water for about half an hour or till rehydrated. Drain water and tear each piece roughly into 2 to 3 pieces, discarding any woody parts. Set aside.

4.  Mix egg and flour into the marinating pork.

5.  In a large saucepan or wok, heat oil to medium to high heat. Deep fry about 10 pieces of pork at a time, till pork pieces are rich, rusty brown.

6.  Transfer pork into a clay pot or saucepan and add water, sugar, oyster sauce and bring to boil. Simmer for half an hour.

7. Add fungus and simmer for another 10 to 15 minutes. Season with more oyster sauce and sugar if necessary. Mix cornflour with 2 tablespoons of water and incorporate into sauce. Bring to boil till sauce thickens. Serve with steamed jasmine rice and a green vegetable stir fry.

Black Sesame Mantou ( steamed bun)

                                                         
 More Mantou..

Pumpkin Kuih Kosui ( Malaysian Nyonya)

    I did not use the right sort of tiny chinese tea cups for this recipe.
    But as long as it tastes good, I am happy :)

Easy Chocolate Birthday Cake

      Easy birthday cake for all ages.

Chicken and Mushroom Risotto

    I bought a free-range roast chicken for this recipe.  Risotto is my children's favourite dish, with this homemade food I can have control over the amount of parmesan and oil used.




 Recipe from: Taste.com 
 Ingredients (slight alteration)

  2.5L (10 cups) Real Chicken Stock
  40g butter
  125ml (1/2 cup) olive oil ( I reduced quite a bit )
  2 brown onions, finely chopped
  880g (4 cups) Arborio Risotto Rice
  1 and 1/2 tablespoons fresh thyme leaves ( I used dried parsley instead)
  125ml (1/2 cup) dry white wine
  6 (about 500g) chicken thigh fillets, cut into 1 cm pieces
  200g button mushrooms, cut into 1 cm pieces
  4 garlic cloves, crushed
  120g ( 1 and 1/2 cups) finely grated parmesan  ( I reduced quite a bit, adjust to your own taste)

Main ingredients

Stir try mushroom, garlic, chicken.
Set aside.

Cook, stir with ladleful of stock, keep doing that until it turns glassy, tender yet firm and creamy.

Yes, it is worth the waiting!
Yummy!

    Method
    1.  Bring the stock just to the boil in a large saucepan. Reduce heat and hold at a gentle simmer.

    2.  Heat butter and 2 tablespoons of oil in a heavy- based stockpot over medium heat.  Add the onions. Cook, stirring for 5 minutes or until soft  and translucent. Add rice and 1 tbsp thyme. Cook, stir for 1 minute or until the grains appear slightly glassy.

    3.  Add wine to rice mixture and cook, stirring, until the liquid is absorbed. Add a ladleful ( 1/2 cup) of stock to the rice and stir constantly with a wooden spoon until the liquid is absorbed. Continue adding the stock mixture, a ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20 to 30 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.

    4.  Heat remaining oil in a large pan over high heat. Add the chicken and stir-fry for 5 minutes or until the chicken just start to brown. Add mushroom and garlic. Cook for 2 minutes.

    5.  Add the chicken mixture, parmesan and remaining thyme to the risotto and combine. Season with salt and pepper to serve.

    Note: I bought a free-range roast chicken for this recipe.