recipe linK :http://sallysbakingaddiction.com/homemade-salted-caramel.../
Jumat, 01 Agustus 2014
Mee Rebus - by Doris Rose Ang
Mee Rebus (recipe source: Mrs Lee's cookbook with minor changes)
1.2 kg yellow noodles (blanch)
900g bean sprouts (blanch)
Garnishes
8 hard boil eggs (shelled n halve)
10 limes (halve)
5 spring onion (finely sliced)
5 sprigs chinese celery (finely sliced)
10 green chili (sliced)
Fried shallot
1.2 kg taukwa (fried)
Rempah:
75g galangal
30g ginger
165g shallot
5 cloves garlic
10 dried chili (soaked)
8 candlenut
1 tbsp belacan
Gravy:
300g potatoes (boil till soften)
1.5L water
(A) 4tbsp curry powder
120ml water
(B) 4tbsp salted soy beans (pounded)
4 tbsp dried prawns (pounded)
160g peanuts (toasted n ground)
Method:
1) Pound Rempah together into paste. Mash boiled potatoes with water. Mix (A) together.
2) Heat oil in pan, stir fry Rempah until fragrant, add in (A) then salted soy beans. Sprinkle some water n add in dried prawns stir fry. Add in potatoes n peanut fry well. Add in 4tbsp sugar n 1 1/2 tsp salt ( or to taste). Bring to boil then simmer for 15 mins.
3) To serve : place blanched noodles n bean sprouts in individual serving dishes. Pour the gravy over the noodles n top with Garnishes.
Durian Macaroons - by Sharon Yet
Durian Macaroons
Ingredients: A
80g icing sugar
50g almond flour
1/4 durian essense
1-2 drops of yellow colouring
Ingredients: B
40g egg white
16g caster sugar
Method :
1) Sieve icing sugar and almond flour together for 2-3 times and set aside
2) Beat egg white with medium speed until soft peak. Gradually add in sugar. Add sugar by 3 times. Beat until stiff peak.
3) Fold in your (1) to your meringue. Fold about 30 times. In between press against the bowl for 3 times to deflate some air.
4) Pour in piping bag and pipe in round shape. Knock for few times to deflate some air. Let it dry about 45min to 1 hour.
5) Bake for 150C for 15min.
Fillings:
100g whipped fresh cream + 50g durain puree.
Mix together. Place in piping bag and pipe between the macaroon.
.
Tau Huay Chin Chow Jelly Mooncakes
Tau Huay Chin Chow Jelly Mooncakes
Ingredients
1 ltr soya bean milk (I used homemade)
1 pkt agar agar powder (10g)
500g chin chow (store bought, cylinder type)
Steps
1. Dissolve agar agar powder as per instruction on the packaging but instead of water and sugar required, replace them with the tau huay drink.
2. If the tau huay drink you used is homemade, have to make it a tad sweeter than usual. (Normally I only used 3 tbsp of sugar but this round I used 6 tbsp of sugar). As for store bought, you need to add sugar accordingly.
3. Remove tau huay agar agar from heat and scoop enough of liquid agar agar to fill 1/3 height of the mould. Put mould into freezer to semi-set. I used quick freeze function, so only need about 10mins for agar agar to semi-set.
4. Meanwhile keep the remaining agar agar warm over very low heat/hot water bath.
5. Cut the cylinder chin chow into disc of 1 cm thickness, set aside. The chin chow does not contain any sugar so it compliments the sweetness of the tau huay agar agar.
6. Remove mould from freezer, prick both the surfaces of the chin chow disc then place it on the semi-set agar agar. Pricking helps the chin chow disc in holding onto the agar agar when they set later.
7. Fill the mould with remaining tau huay agar agar.
8. Chill before serving.
9. Enjoy!
Ingredients
1 ltr soya bean milk (I used homemade)
1 pkt agar agar powder (10g)
500g chin chow (store bought, cylinder type)
Steps
1. Dissolve agar agar powder as per instruction on the packaging but instead of water and sugar required, replace them with the tau huay drink.
2. If the tau huay drink you used is homemade, have to make it a tad sweeter than usual. (Normally I only used 3 tbsp of sugar but this round I used 6 tbsp of sugar). As for store bought, you need to add sugar accordingly.
3. Remove tau huay agar agar from heat and scoop enough of liquid agar agar to fill 1/3 height of the mould. Put mould into freezer to semi-set. I used quick freeze function, so only need about 10mins for agar agar to semi-set.
4. Meanwhile keep the remaining agar agar warm over very low heat/hot water bath.
5. Cut the cylinder chin chow into disc of 1 cm thickness, set aside. The chin chow does not contain any sugar so it compliments the sweetness of the tau huay agar agar.
6. Remove mould from freezer, prick both the surfaces of the chin chow disc then place it on the semi-set agar agar. Pricking helps the chin chow disc in holding onto the agar agar when they set later.
7. Fill the mould with remaining tau huay agar agar.
8. Chill before serving.
9. Enjoy!
Pandan Chiffon Cake
Pandan Chiffon Cake
Ingredients:
6 egg yolks
70g caster sugar
95g corn oil
120g coconut milk
1 Tsp pandan paste
1/4 Tsp salt
155g top flour
1 & 1/2 Tsp baking powder
7 egg whites
50g caster sugar
3/4 Tsp cream of tartar
Method:
1. Sift flour, salt and baking powder.
2. Put the egg yolk and 70g of sugar in a bowl and whisk till the ribbon stage.
3. Add the oil and whisk till batter looks like thin mayonnaise.
4. Add the coconut milk and pandan paste; whisk & mix until combined.
5. Add the sifted flour mixture to the batter and gently whisk until all combined.
6. Next, whisk egg whites till foamy and add the cream of tartar, then gradually add 50g sugar when soft peaks form. Continue to whisk till stiff peaks are attained
7. Fold in 1/3 of the meringue into the yolk batter till all combines.
8. Continue adding 1/3 of the meringue until you have combined all mixture together.
9. Pour into 23cm tube pan & bake in a preheated oven at 170c for 1 hr.
Ingredients:
6 egg yolks
70g caster sugar
95g corn oil
120g coconut milk
1 Tsp pandan paste
1/4 Tsp salt
155g top flour
1 & 1/2 Tsp baking powder
7 egg whites
50g caster sugar
3/4 Tsp cream of tartar
Method:
1. Sift flour, salt and baking powder.
2. Put the egg yolk and 70g of sugar in a bowl and whisk till the ribbon stage.
3. Add the oil and whisk till batter looks like thin mayonnaise.
4. Add the coconut milk and pandan paste; whisk & mix until combined.
5. Add the sifted flour mixture to the batter and gently whisk until all combined.
6. Next, whisk egg whites till foamy and add the cream of tartar, then gradually add 50g sugar when soft peaks form. Continue to whisk till stiff peaks are attained
7. Fold in 1/3 of the meringue into the yolk batter till all combines.
8. Continue adding 1/3 of the meringue until you have combined all mixture together.
9. Pour into 23cm tube pan & bake in a preheated oven at 170c for 1 hr.
chicken breast wif salted egg sauce
Ingredients:
I used a whole chicken cut into pcs here
4 salted egg yolks, steamed
curry leaves
200ml evaporated milk
chilli padi (optional)
I coat the chicken with some flour and corn flour with a dash of salt, mix it together in a ziplock bag and leave it aside before deep frying.
After frying the chicken, in the same pan, leave about 3 tbsp of oil to stir fry the salted egg yolks and the curry leaves until fragrant then add in the evaporated milk, simmer for a while then add in the fried chicken, stir it til the gravy turns thickened... then its done! yummmy....
I used a whole chicken cut into pcs here
4 salted egg yolks, steamed
curry leaves
200ml evaporated milk
chilli padi (optional)
I coat the chicken with some flour and corn flour with a dash of salt, mix it together in a ziplock bag and leave it aside before deep frying.
After frying the chicken, in the same pan, leave about 3 tbsp of oil to stir fry the salted egg yolks and the curry leaves until fragrant then add in the evaporated milk, simmer for a while then add in the fried chicken, stir it til the gravy turns thickened... then its done! yummmy....
Pineapple Tarts (Yield approx 120 pcs)
Pineapple Tarts (Yield approx 120 pcs)
1 pkt pineapple paste, split into 8gm balls
465 gm All purpose flour 15 gm cornflour
Pinch of Salt
300 gm salted butter
2 eggs, beaten with ½ tsp of vanilla essence
2-3 tbsp of cold water
2-3 drops of yellow colouring (optional – added into the beaten eggs)
Egg Wash
1 egg yolk with 2-3 tsp of milk (any type)
Method
1. Shift flour & salt into a mixing bowl
2. Rub in cold butter lightly with fingertips till mixture resembles breadcrumbs
3. Add egg and cold water, bind into a dough gently, do not knead too much
4. Leave dough to rest (covered) in room temperature for 15-30 mins
5. Pinch a little ball of dough, flatten into about 3mm thick and cut with the tart cutter
6. Glaze the tarts with egg yolk, add a ball of pineapple jam in the centre
7. Bake for 15-20 mins @ 175 Deg C
Note
Add cold water gradually, less if dough is too wet.
Overbaking will result in chewy pineapple jam
The tarts will taste better overnight.
And as always, enjoy your bake
1 pkt pineapple paste, split into 8gm balls
465 gm All purpose flour 15 gm cornflour
Pinch of Salt
300 gm salted butter
2 eggs, beaten with ½ tsp of vanilla essence
2-3 tbsp of cold water
2-3 drops of yellow colouring (optional – added into the beaten eggs)
Egg Wash
1 egg yolk with 2-3 tsp of milk (any type)
Method
1. Shift flour & salt into a mixing bowl
2. Rub in cold butter lightly with fingertips till mixture resembles breadcrumbs
3. Add egg and cold water, bind into a dough gently, do not knead too much
4. Leave dough to rest (covered) in room temperature for 15-30 mins
5. Pinch a little ball of dough, flatten into about 3mm thick and cut with the tart cutter
6. Glaze the tarts with egg yolk, add a ball of pineapple jam in the centre
7. Bake for 15-20 mins @ 175 Deg C
Note
Add cold water gradually, less if dough is too wet.
Overbaking will result in chewy pineapple jam
The tarts will taste better overnight.
And as always, enjoy your bake
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