Tau Suan

Ingredients:

100g split mung beans (soak in water for 30-60mins and drain)

3 Pandan leaves

2 bowl water

3tbs sugar

Starch mixture

10g water chestnut flour

10g sweet potatoes flour 

1.5 tbs water

sugar to taste

Method (serve 2);

1. Boil pandan leaves in water for 15mins.
2. Fry mung beans in pan, add in sugar till cameralised.
3. Pour in the mung beans into the water.
4. Add in sugar to own preference.
5. Mix in the starch mixture, when boiled turn fire off.

Recipe adapted from Makan Sutra
Video here

Har Cheong Kai

Carrot Cake

Ingredients:

2 eggs

3/4 cup oil

0.5 cup sugar

0.5 cup brown sugar

1 tsp vanilla extract

1 cup plain flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 tsp cinnamon powder

1.5 cup grated carrots

0.5 cup chopped pecans

1/4 cup butter, softened

100g cream cheese

1 cup icing sugar

0.5 tsp vanilla extract

pecan to decorate, optional

Method (yields 6 inch pan):

1. Preheat oven to 180 degree.
2. In a big bowl, mix in eggs, oil, sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon.
3. Stir in carrots, add in pecans. Pour into pan.
4. Baked for 35-40mins.
5. Frosting: Mix butter, cream cheese, icing sugar and vanilla. Beat till mixture is smooth and creamy. Frost the cooled cake.

Recipe adapt from here.

Nonya Dumpling

Ingredients A:

1kg glutinous rice (soak with water 3-6hrs)

2tbs pork lard oil

2tbs pork lard, chopped

0.5tsp salt

0.5tsp msg

Ingredients B:

450g minced meat (prefer belly or leg, more fatty)

60g dried mushroom, diced

300g candid sugar (winter melon sugar candy)

10-12 garlic, finely chopped

15-17 shallots finely chopped

100g dried shrimps, pounded

Dried leaf (wash clean and soak overnight)

Condiments (adjust to own taste)

2 tsp five spices powder

5 tsp coriander powder

2 tbs dark soy sauce

1 tbs light soy sauce

1 tbs sugar

Dash pepper

Method: 

1. Fried garlic, onion, dried shrimps till fragrance.
2. Add in mined meat and mushroom.
3. Add in all condiments, adjust to taste accordingly.
4. Add in candid sugar
5. Dish out and leave in fridge for at least 4 hrs or overnight.

1. Drain out all water from rice.
2. Add the rest of ingredients A and mixed together. 
3. Scoop 1tbs rice to the leaf
4. Add 2 tbs meat to the fillings.
5. Add 1 tbs rice to the fillings and close up the dumpling.

Gateau Chocolat

Attended ABC trial class again.

Ingredients:

85g semi sweet chocolate chip

65g butter

25g cocoa powder

1tsp cake flour

(mix both together, sifted)

2 egg yolk

40g sugar

2 egg white

40g sugar

Method:

1. Preheat oven 180degree.
2. Melt chocolate and butter in a double boiler.
3. Add in the flour mixture into the chocolate mixture.
4. Beat egg yolk in to pale color, add in sugar and beat in to pale white color.
5. Beat egg white to frosty, add in sugar and beat into stiff peak.
6. Add in egg yolk mixture into chocolate mixture using J technique..
7. Add in half of meringue and mixed slowly withthe chocolate mixture.
8. Add int he balance meringue and mixed slowly with the chocolate mixture.
9. Be careful not to overmix.
10. Pour in the mixture to a mold.
11. Bang on table a few times and put it into oven.
12. Bake for 40mins.
13. Remove from oven, sprinkle some sugar powder on the top after cool down.

Homemade chicken stock

Ingredients:

2 carrots, chopped

2 onion, halved

5 celery, halved

4 chicken carcass

2 bay leaves

Method:

1. Bake at 180degree for 1 hr.
2. Put it in to a pot and add water just above the vegetables.
3. Add in bay leaves.
4. Simmer with slow heat for 1hr.

*** Slow heat, very important.

Modify recipe from here.

Fried carrot cake

Ingredients:

2 tbs oil (prefer pork lard)

1 garlic, chopped

1 tbs fish sauce

1 tbs chye poh

1 tbs spring onion, chopped (optional)

2 eggs, beaten

1 tsp chilli paste

Carrot cake, sliced (see homemade carrot cake here)

Method:

1. Heat up wok, add in oil.
2. Add in chye poh, garlic.
3. Add in carrot cake, mix together.
4. Add in fish sauce.
5. Pour in eggs and cover the carrot cake fully.
6. Don't stir, just leave it with medium heat till the bottom is slightly crispy.
7. Turn over and fried the other side.
8. Spread the chilli paste on top of the carrot cake.
9. Turn over to heat the chilli for 5-10 seconds.
10. Ready to serve, sprinkle spring onion on top.

*** Adjust above sauce according to own taste. I prefer my favorable and salty.