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.