Cinnamon Roll

Using the same bread dough recipe as garlic bread bun.

1. Roll the dough flat (square).
2. Sprinkle cinnamon sugar on it.
3. Roll it and cut into 8 parts.
4. Place it into a pan and bake till cooked.

Green Tea Chiffon Cake

Yields 21cm chiffon pan

Ingredients A:

110g cake flour

5 egg yolks

60ml milk

60ml oil

1/4 tsp baking powder

40g castor sugar

1.5 tbs green tea powder

Ingredients B:

5 egg whites

80g castor sugar

Method:

1. Beat egg yolks and sugar till pale.
2. Add in other wet ingredients and mix.
3. Add in all dry ingredients.
4. Beat egg whites till foamy.
5. Add in sugar and beat till stiff peak.
6. Pour 1/3 of egg white mixture to egg yolk mixture and mix well.
7. Pour the rest of mixture in, do NOT over mix.
8. Pour in the chiffon pan and bake 150degree for 55mins (lower rack).
9. Once done, when pressed it will bounce back.
10. Inverted straight when remove from oven.
11. Remove cake only when cooled.

*** Temperature will varies in different oven, I use a oven temperature to determine the actual heat.

Chwee Kueh

Very easy and shall use plate to make the whole piece chwee kueh in future.

Less work:P

Yields: 20 pieces
Kueh Ingredients:

150g rice flour
12g wheat starch
12g cornflour
1/2 tsp salt
2 tsp oil
300ml room temperature water

400ml boiling water

Topping ingredients:
200g chye poh (salted turnips)
4 garlic, peeled and smashed
1 tsp dark soy sauce
3-4 tbs vegetable oil
2 tbs sugar
1 tsp sesame seeds

Method: 

1. Pour all ingredients to 300ml room temperature water.
2. Whisk mixture together and to make sure no lumps. (I use my hands to feel if there is any more lumps inside).
3. Add in boiling water, whisk again.
4. Pour into mould or plate.
5. Prepare wok to steam on high heat.
6. When boil, add in the kueh to steam for 15-20mins.

Method for toppings:

1. Heat oil.
2. Add in chye poh and garlic.
3. Stirred fry and covered. Check every 5 mins.
4. Add in dark soy sauce.
5. After 10mins, add in sugar and sesame seeds.
6. Total cooking time 15-20mins.

Homemade Char Siew

 Easy homemade Char Siew!

Ingredients A:

500g pork belly (skin removed)

1 tbs oil

1 tsp sesame oil

1 tsp Dark soy sauce (thick)

1 tbs oyster sauce

0.5 tsp pepper

1 tbs honey

1 tbs sugar

0.5 tbs rose wine (or shao xing chinese wine)

1.5 bowl water

Ingredients B:

2 tbs honey 

Method:

1. Heat oil.
2. Add in pork belly and ingredients A.
3. Adjust water accordingly, make sure it covers all the pork belly.
4. When boil, turn to low fire to simmer.
5. Turn side every 10mins and monitor the water and don't let it burnt.
6. Can add little more water if it dries up too fast.
7. 3-4mins before the ready, add in ingredients B. 
8. It will takes total 35-40mins.

I had try using other pork collar but is too stiff. Pork belly have more fats that will melt in your mouth.

Adapt from here and had made slight changes.

Soybean custard

Also called Lao Ban Beancurd.

Just need a few ingredients.

Ingredients:

300g room temperature water

400g hot water

70g Soy bean powder

30g coffeemate

30g sugar

14g instant jelly powder

Method:

1. Add soy bean powder into room temperature water, stirred and mix well.
2. Add in coffeemate and sugar.
3. Pour into a pan and bring to boil.
4. Turn off fire when slight boil.
5. Add in hot water.
6. Add in instant jelly powder.
7. Strain the mixture.
8. Pour into container, leave it till cool before bring it to fridge and chill for 3-4 hrs.

Alternative method:

1. 700g ready soy bean milk.
2. Add in 30g cooffeemate.
3. Bring it to slight boil.
4. Turn off fire and add in instant jelly powder.
5. Strain and pour into containers.

Aglio Olio w/ mushroom

Ingredients:

5 mushroom, sliced

pinch of salt n pepper

1 tbs white wine

3 tbs chicken broth

1 garlic, chopped

2 tbs olive oil

Method:

1. Heat up olive oil
2. Add in garlic, stir till golden brown.
3. Add in mushroom.
4. Add in white wine, let it burn off the alcohol.
5. Add in pasta, chicken broth, pepper and salt.
6. Let the pasta absorb the broth, turn off fire and serve,

Handmade Dao Xiao Mian (刀削面）

Ingredients:

1 cup plain flour

1/4 tsp salt

4-5 tbs water (adjust accordingly)

1 tsp oil

Method：

1. Mix all ingredients together and knead till smooth.
2. Place the dough into a bowl of water.
3. While boiling the soup, pinch the dough n drop back into the water.

Soup base can use from Mee Hoon Kueh recipe.
This is too smooth for substitute for Mee Hoon Kueh, frying will be better.

Ingredients:

2 garlic, chopped

2 eggs

4 prawns

1 tsp dried shrimps

 2 asparagus, sliced

Handful of sliced cabbage

2 crab stick, halves

1 tbs fish sauce

dash pepper

2 tbs cooking oil

Pot of water

1 tbs oil

Method:

1. Boil water, add in oil. put all dough inside.
2. Remove from pot when dough is floating, drain excess water.
3. Heat oil, fried dried shrimps and garlic
4. Add in asparagus, cabbage
5. Add egg, then prawn
6. Add in cooked dough.
7. Add in fish sauce and pepper.
8. Serve.

Homemade Crispy Roast Pork

Ingredients:

500g pork belly

1/2 tsp five spice powder

2 tbs sea salt

1-2 tbs vinegar

Method: 

1. Wash and dry pork belly at least 3hrs in room temperature or dry in fridge overnight.
2. Poke the skin throughout with skin pricker or something sharp.
3. Rub salt and five spice powder on the meat.
4. Preheat oven at 200degree.
5. Bake for 20mins.
6. Brush vinegar on top of the skin and turn the function to upper grill for another 5mins.
7. The skin will start to cracking and blister all over.
8. The skin must be slight charred or charred to make sure the skin is crispy.
9. Bring it out and use a serrated knife to scrap off the charred bits.
10. Let it rest for 15mins before chopping it to serve.

Hokkaido Milk Toast

Ingredients:

270g bread flour

42g sugar

4g salt

10g milk powder
6g yeast

42g egg

80g mik

90g tangzhong (25g bread flour + 125g milk or water)

25g butter, melted

Method:

1. Mix all wet ingredients (except butter) into mixer.
2. Add in all dry ingredients.
3. Mix together till dough is formed, add in butter.
4. Knead till dough is elastic.
5. Let it proof till double in size (covered with cling wrap or damp towel).
6. Punch the dough and let it rest for another 30-40mins.
7. Brush the top with milk.
8. Bake for 25-30mins at 180 degree.
9. Brush the top with butter (optional) if prefer shiny look.

Tang Zhong method:

1. Mix water and flour together.
2. Heat with medium heat, keep stirring.
3. When it start to get a bit gluey, turn off heat immediately.

Steamed Flower Crab

Ingredients:

6 Flower crabs

1 tbs light soy suace

1 tbs chinese wine (hua diao)

Some corriander and spring onion for toppings

Method:

1. Line up the crab nicely on plate.
2. Mixed light soy sauce and chinese wine together, pour over the crabs.
3. Turn the steamer in high heat, steam for 10mins and serve.

Hong Kong Style Steamed Fish

Ingredients:

3 slice ginger

5 spring onion (cut into halves)

1.5 tbs hot garlic oil or hot cooking oil

2 tbs good quality light soy sauce + 2 tbs hot water

(I use the premium range from Kuang Woh Hing)

Method: 

1. Peel the green end of the spring onion and soak into a bowl of water. It will naturally curl up.
2. Place the white part of spring onion on plate, then place the fish on top.
3. Slot 2 ginger slice inside the stomach and 1 slice inside the gills.
4.  Turn on high heat and bring the water to boil in the wok. 
5. When boil, place the plate into the wok and steam for 8min (my grouper is about 600g, timing varies on the size of the fish).
6. Pour away the water in the plate, remove the spring onion (white part).
7. Put the spring onion (green part) on top of fish, pour hot oil on top of the spring onion and fish.
8. Then pour the light soy sauce mixture over and served.