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.

Braised Soy Sauce Chicken

Ingredients:

300ml light soy sauce 

70ml dark thick soy sauce

100ml rose wine

500ml water

10 garlic

5 spring onion

2 sliced ginger

3 star anise

1 medium chicken

*I use fenghe light soy sauce with a sweet base, if normal light soy suace may need to add in sugar.

Method:

1. Boil all ingredients except chicken for 10mins (medium fire).
2. Add in chicken.
3. Monitor and once the water going to bubble, turn to lowest heat (uncovered).
4. Time for 10mins and turn off the heat.
5. Let the chicken to soak in 40-45mins, turn the chicken every 15mins interval (covered).
6. Use a small knife to slit thru the thigh, if no blood mean is done.
7. Bring out the chicken to rest, cut when is cool.

* The sauce can be kept inside for further use.

* The tau kwa must be soak different pot of sauce as it will gives out sour taste.

* The timing may be varies with different size of chicken and pot.

Seafood Paella

Ingredients:

2 cup Bomba rice, washed and rinsed

8 medium shrimps

1 big squid

 Clams or mussels (optional)

1 chicken leg, diced (marinate with salt, smoked paprika n pepper)

15-20 threads of saffron, soak in warm 2 tbs water for 30mins

1/2 yellow onion, chopped

2 garlic, chopped

1 tsp smoked paprika

2 tbs tomatoes puree

1.5 cup chicken stock

1 cup water

salt and pepper to taste

3 tbs olive oil

Parsley for topping

Method:

1. Brown chicken and prawn, just for the outer layer and do not need to be cooked.
2. Dish out the the chicken and prawn.
3. Using the same pan, add in onions and garlic, fried till fragrance.
4. Pour in rice, stirred and mix for awhile.
5. Pour in stock, water and saffron water, salt, tomatoes puree, smoked paprika, pepper and spread evenly.
6. Slow fire to cook for 20mins, uncovered.
7. When the rice is almost cooked, add in prawn, chicken and other seafood.
8. Covered, turn on to medium fire for 5-8mins.
9. The rice should be slight crispy on the bottom. If not, uncovered and stay in the fire for another 5mins.
10. Sprinkle parsley on top of rice.

Tips: If add in clams and squid, water must reduce. 

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.