Fish Soup/ Fish Porridge

Ingredients:

Batam Fish (thin slice)

Sole fish 3 pcs (break into few pcs)

1 handful of ikan bilis

2 tbs dried soy bean

4 cup water

pepper

fish sauce

1 tsp tang choy (冬菜）

2 garlic (slice/ chopped)

1 tsp oil (or just enough to cover the garlic)

Method (2 servings):

1. Soak sliced fish in salt water (1tsp salt + water + 1tsp corn flour) for 20mins.
2. Boil ikan bilis,  soy bean and water, when boiled lower heat and simmer for 30mins.
3. Put garlic and oil in a small ceramic cup, heat up in microwave for 2m (this will be based on individual microwave). The garlic will turn slight brown, add in sole fish, stir and mix together with garlic and heat up another 30s.
4. Drain out the ikan bilis broth, and boil the broth in another pot.
5. Drain out the water in the fish and add it into the pot.
6. Cook for 2-3mins. add in pepper and fish sauce if desired
7. Turn off the heat.
8. Pour out the soup in 2 bowls, add in tong choy, sole fish and garlic and serve.

If for fish porridge, pour the soup on to rice and serve.

Tau Suan II

Ingredients:

2 tbs mung beans

1 pandan leaf

3 tbs sugar

1 pandan leaf

1 cup water

1 tbs sweet potatoes starch (mix with 1tbs water)

Method (Serve 1):

1. Soak mung beans for 1hr
2. Steam mung beans with 1 tbs water and pandan leaf (cut into 4 pcs) for 20mins.
3.  Melt sugar in a pot till light brown.
4. Add in water and pandan leaf n boil for 5mins.
5. Add in the steamed mung beans and boil for 10-15mins or till the bean is soft.
6. Add in sweet potatoes starch, add water if necessary.

Teriyaki Chicken

Ingredient:

3 debone chicken leg, big cube

2 garlic, chopped

1 tbs oil

sesame seed (optional)

2tbs light soy sauce

1.5tbs sugar

1tbs mirin

1tbs ginger juice (optional)

1tbs sake (optional)

2tbs water

Method:

1. Marinate the chicken for 2 hrs
2. Heat up oil in pan.
3. Add in chicken, skin face down and cover the pan for 3mins.
4. Turn over to the other side.
5. Pour in sake, then pour in the teriyaki sauce, add in garlic.
6. Simmer till the sauce turn thick (approx 2mins).
7. Sprinkle with sesame seed before serve.

Pandan Ogaru Cake

Ingredients A:

3 egg yolk

1 egg

50g flour

50g pandan mixture (blend coconut milk with 5 pandan leaves)

20g oil

20g butter

Ingredients B:

3 egg white

40g sugar

Method (6inch pan):

1. Preheat oven 160 degree.
2. Heat up oil and butter in microwave for 20sec.
3. Pour over to flour and mix well to smooth mixture.
4. Beat egg till pale.
5. Add in flour mixture to egg yolk, add in pandan mixture and mix well.
6. Beat egg white till foam.
7. Add in sugar and beat till firm peak.
8. Add 1/3 egg white to egg yolk mixture, do not overmix.
9. Pour mixture to the balance egg white, slowly mix and do not overmix.
10. Line the pan, and bake at 150degree for 50mins.

Adapt recipe from here after some adjustment.

Yuzu Chiffon Cupcakes

Yields: 7 cupcakes

Ingredients:

2 egg yolk

10g sugar

30g oil

37g yuzu juice

1/8 tsp salt

40g cake flour

1/4 tsp baking powder

2 egg whites

30g sugar

Method:

1. Preheat oven at 200 degree.
2. Beat egg whites till frosty, add in sugar n beat till firm peak.
3. Beat egg yolk till pale yellow, add in sugar and beat till light yellow.
4. Add in oil n yuzu, then add in the rest of ingredients.
5. Scoop 1/3 of the egg white n mix into egg yolk mixture
6. Then add the rest in to the egg yolk mixture.
7. Pour into the paper cup n left 1cm to the top.
8. Bang cupcakes 3-4 times on the table to let the air out.
9. Bake 10mins and adjust to 170degree for another 5-10mins.

Tips:

Firm peak is easier to mix than stiff peak. 

Use hands to mix the egg mixture is easier. Make sure hand is not too warm n wet.
Baking time is adjustable based on individdual oven,
I measure a total 40g sugar and use 1/3 on egg yolk mixture and the other 2/3 on egg white mixture.

Chinese Steamed Eggs (水蒸蛋）

Ingredients:

3 eggs

1.5 cup water (lukewarm water)

pinch of salt

Method:

1. Beat all ingredients together
2. Pour in to a bowl and scoop out bubbles if any. Seal it with aluminium foil or cling wrap.
3. Steamed in medium heat for 20-25mins

Tips: The water MUST be from boiled water. No mixture form tap water. Had tried many times with tap water and the eggs become ugly with lots of holes inside due to the oxygen in tap water.

Quick Muah Chee Recipe

Ingredients:

1 cup glutinous rice flour

3/4 cup water

pinch of salt

pinch of sugar

1 tbs shallot oil

Toppings:

5 big tbs peanut powder

3 tbs sugar

Method (serve 2-3): 

1. Mix all ingredients together and microwave high for 3 mins (if use plate may need to adjust timing).
2. Bring out the dough and cut into small cubes and mix into the mixture of toppings.
3. Top with the shallots (optional).

Tips: I use shortcut method to add shallots and oil to the mixture and microwave together.

Deep fried Silver Bait Fish

Ingredients:

Silver fish

black pepper

salt

garlic powder

chilli powder

Marinate above for 15-20mins

2 tbs rice flour

2 tsp tapioca flour (optional)

Mix the flour with the silver fish and sift out the excess flour.

Method:

1. Heat up the oil 
2. Put in the silver fish and deep fried for 3-4mins.

*Timing may varies, depends on the heat, and amount of fish.

The Killer Toast

This is a very easy bread recipe that only requires one proofing.

Ingredients:

260g bread flour

3g instant dry yeast

180g (egg + full cream milk)

30g sugar (10g if making a salty toast)

2g salt (6g for salty toast)

30g butter

Method:

1. Mix all ingredients (except butter) together and knead till you get a silky and elastic dough.
2. Incorporate butter and knead till window pane stage (crucial)
3. Let it rise for 1-2hrs
4. Preheat oven at 170dgree and bake for 25mins

Credit from here.

Pig Stomach Soup (猪肚汤）

Ingredients:

300-400g pork ribs

1 big handful ikan bilis

2 tbs barley

1-2 carrot, chopped to big pcs

8 chicken feet

1 pig stomach, washed

1 tbs white pepper seed

4 garlic clove with skin, washed

1 sweet intestine (optional)

4 bowl water

Method:

1. Blanched the pork ribs and chicken feet (when water boiled, put all inside for 3mins and turn off fire). 
2. Boiled water, add in pork ribs and chicken feet.
3. After 10mins, add in the rest except sweet intestine.
4. Boil for another 10mins, add in sweet intestine and turn off fire.
5. Transfer the pot to thermal and leave it for 6-7 hours.
6. Salt or light soy sauce to taste when ready.

If using fire, after boiled turn to low fire and simmer for 2 hrs.

Add in sweet intestine in the last 20-30mins.

Tip for washing pig stomach

Trim off the white fats, turn over the stomach inside out. Apply 1 tbs oil + 2 tbs corn flour on the stomach, rub all over it. Wash it off.

Then apply 1 tbs salt + juice from 4 limes or 1 lemon, rub all over the stomach. Wash it off.

Blanch it with hot water and done!

Ngoh Hiang

Ingredients A:

2 portion minced meat (preferred fatty, pork belly)

1 portion prawn meat, chopped

1 portion fish meat

1 portion water chestnut, chopped

1 portion red onion, chopped

1.5 tbs oyster sauce

1.5 tbs light soy sauce

1 tbs corn flour

1 tbs tapioca flour

2 tsp pepper

1 tbs sesame oil

1 tbs sugar

1.5 tsp five spice powder

Ingredient B:

1 piece beancurd skin

Method:

1. Mix all ingredient A together and rest for at least 6 hrs.
2. Wrap it in beancurd skin and steam for 5mins.

Steam all n keep in freezer, 

Salted Egg Cookies

Ingredients:

4 Salted egg yolks (steam 10-15mins and mashed)

120g butter

140 plain flour

60g milk powder

60g potatoes starch (I use 30g sweet potato starch and 30g tapioca starch)

60g icing sugar

1 egg yolk + 5-6 drops water

some sesame seed 

Method:

1. Preheat oven 170 degree.
2. Cream butter, salted egg yolk and icing sugar.
3. Add in all other flour.
4. Mix and leave it in fridge fro 15mins.
5. Roll out the dough, sprinkle some flour if dough is too wet to handle.
6. Use preferred cookie mould to cut the dough.
7. After applying egg wash, top with some sesame seed.
8. Bake for 13-15mins.